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http://www.lifestylefood.com.au/recipes/5682/steak-and-kidney-pudding

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Steak and Kidney Pudding

This classic British pud never falls from grace. Michelin-starred chef Martin Blunos shares his winning recipe.

Ingredients

  • For the suet pastry

  • For the filling

Method

  • For the suet pastry:

  • 1.

    Butter a 2 pint pudding basin, and line the base with a disc of baking parchment.

  • 2.

    Put the suet into a mixing bowl and sieve over the turmeric and flour.

  • 3.

    Season with a little salt and pepper.

  • 4.

    Slowly add water until you have a not to firm dough.

  • 5.

    Take ¾ of the pastry and line the pudding basin.

  • 6.

    Roll the remaining ¼ into a disc to top the pudding.

  • For the filling:

  • 1.

    Trim and cut the steak and kidneys into even chunks (about 1/2" in size).

  • 2.

    Season and toss in the flour.

  • 3.

    Mix in the onion, garlic and parsley.

  • 4.

    Put this mix into the lined basin.

  • 5.

    Insert the bay leaf into the middle of the pudding.

  • 6.

    Pour over the claret and the Worcestershire sauce.

  • 7.

    Add enough cold water to nearly fill the pudding.

  • 8.

    Moisten the disc of pastry with water and put on top of the basin and seal well.

  • 9.

    Cover the pudding with a disc of baking parchment then two layers of pleated foil, secure well to side of basin with string.

  • 10.

    Place in steamer and cook for 4 - 5 hours.

  • 11.

    Allow to stand for 10 mins then remove foil and paper.

  • 12.

    Cover with a plate and turn out, gently removing the basin and paper disc.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Steak and Kidney Pudding.

 
 

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