Steak & Kidney pudding

⇐ Recipes from cookery books

30th Nov 2019

Finding suet in Nederland is a challenge. Anyway as beef suet is the fat around the kidneys, I used lamb kidneys which still had the fat around them which I used instead of suet for the pastry. Delicious!

I've modified the quantities to fit my small pie dish, suitable for 2 people

Ingredients

for the filling

250g stewing steak or shin of beef

2 lamb's kidneys

flour seasoned with salt and pepper

for the pie crust

150g plain flour

pinch salt

75g beef suet - or fat from around the kidneys

Method

1. If the kidney's smell a bit rank, soak in milk for an hour. Clean them well, remove all gristle and membrane then chop small. Cut the beef into 2cm cubes and roll them in the seasoned flour.
2. Make the suet crust. Sift together flour and salt. Add the shredded suet, add 6-8 tbsp of cold water and make a stiff dough.
3. Roll out and line a pudding basin, reserving about a third for the lid.
4. Put the beef and kidney mixed together in and top up with water till 1½cm from the top. Season. Put on the pastry lid. Crimp lid to sides and cover with a foil lid - tied with string round the pudding basin.
5. Put 5cm of water in a large stockpot with good lid. Put in a trivet - or something for pudding to stand on. Put on heat and put pudding in when water boils.
6. Cover pan tightly and steam for 3-4 hours - make sure it doesn't boil dry.
7. With half an hour to go, remove pudding from pan, take off foil lid and put in oven (190℃) to brown the top.

The Pauper's Cookbook Jocasta Innes