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Steak and Kidney Pudding
A traditional steamed suet pudding filled with tender chuck steak, ox kidney, and savory beef stock.
Dinner
Comfort Food
Pudding
Steak
British
Kidney
Suet
Estimated Nutrition
Calories
801.8
kcal / serving
4810.5 kcal total
Carbs
70.9
g
per serving
425.4 g total
Fat
40.9
g
per serving
245.2 g total
Protein
36.8
g
per serving
220.8 g total
Cook Time
300
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
400
g
Self-Raising Flour
GrainsCereals
2
tbsp
Plain Flour
Liquids
150
ml
Beef Stock
fresh
290
ml
Water
cold
Meat
675
g
Chuck Steak
cut into 2.5cm cubes
225
g
Ox Kidney
cut into 2.5cm cubes
NutsSeeds
1
pinch
Celery Salt
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
tsp
Thyme
fresh leaves
0.5
tsp
Salt
for pastry
OilsFats
200
g
Suet
beef or vegetarian
Vegetables
1
piece
Onion
peeled and finely chopped
Method
1
Combine steak, kidney, onion, celery salt, pepper, salt, and thyme in a large bowl.
2
Sift flour and salt into a bowl, then mix in suet, pepper, and water gradually.
3
Cut through the dough using a round-bladed knife to reach the correct consistency.
4
Mix with your hands to form a soft dough.
5
Roll pastry on a floured surface to 1cm thickness and cut out a quarter for the lid.
6
Line a buttered 1.75l pudding basin with the remaining pastry, leaving a 1cm overhang.
7
Coat the meat mixture in flour and sieve to remove any excess.
8
Spoon meat into the basin and pour in beef stock until two-thirds full.
9
Place the pastry lid on top and seal the edges securely.
10
Cover with pleated buttered foil and tie tightly with string.
11
Steam the pudding in a saucepan of hot water for 5 hours.
12
Turn the pudding out onto a warm plate and serve with mashed potatoes and peas.