Steak & Kidney pudding: Difference between revisions
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: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! | :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 | :I've modified the quantities to fit my small pie dish, suitable for 2 people | ||
:9 Dec 2025 - Modified to suggest using beef stock rather than water when filling the puddings. | |||
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:2 lamb's kidneys | :2 lamb's kidneys | ||
:flour seasoned with salt and pepper | :flour seasoned with salt and pepper | ||
:good quality beef stock or water | |||
;for the pie crust | ;for the pie crust | ||
:150g plain flour | :150g plain flour | ||
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#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. | #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. | ||
#Roll out and line a pudding basin, reserving about a third for the lid. | #Roll out and line a pudding basin, reserving about a third for the lid. | ||
#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. | #Put the beef and kidney mixed together in and top up with stock or 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. | ||
#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. | #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. | ||
#Cover pan tightly and steam for 3-4 hours - make sure it doesn't boil dry. | #Cover pan tightly and steam for 3-4 hours - make sure it doesn't boil dry. | ||
Latest revision as of 13:23, 9 December 2025
- 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
- 9 Dec 2025 - Modified to suggest using beef stock rather than water when filling the puddings.
Ingredients
- for the filling
- 250g stewing steak or shin of beef
- 2 lamb's kidneys
- flour seasoned with salt and pepper
- good quality beef stock or water
- for the pie crust
- 150g plain flour
- pinch salt
- 75g beef suet - or fat from around the kidneys
Method
- 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.
- 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.
- Roll out and line a pudding basin, reserving about a third for the lid.
- Put the beef and kidney mixed together in and top up with stock or 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.
- 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.
- Cover pan tightly and steam for 3-4 hours - make sure it doesn't boil dry.
- 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
