Are you craving a hearty, warming, and utterly delicious meal that'll transport you back to simpler times? Then look no further than this classic Steak and Kidney Pudding recipe. This isn't your grandma's recipe – though it honours that tradition – but a revitalized take on a timeless British favourite. It's surprisingly easy to make, perfect for a cozy weekend dinner, and guaranteed to impress even the pickiest eaters. Get ready to experience the ultimate in homemade cooking comfort!
Ingredients:
This recipe serves 4 and takes about 1 hour and 30 minutes to prepare and cook.
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For the Filling:
- 250g stewing steak, cut into 1-inch cubes
- 250g beef kidney, trimmed and cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 carrots, peeled and chopped
- 2 tbsp plain flour
- 1 tbsp olive oil
- 500ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
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For the Suet Crust:
- 225g self-raising flour
- 1 tsp baking powder
- 75g shredded suet
- Pinch of salt
- Cold water to mix
Instructions:
Preparing the Filling:
- Season the steak and kidney cubes generously with salt and pepper.
- Heat the olive oil in a large pan over medium-high heat. Brown the steak and kidney cubes in batches, ensuring not to overcrowd the pan. Remove and set aside.
- Add the chopped onion and carrots to the pan and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the beef stock, ensuring no lumps form.
- Add the Worcestershire sauce and thyme. Bring to a simmer.
- Return the browned steak and kidney to the pan. Reduce heat, cover, and simmer gently for 45 minutes, or until the meat is tender.
Making the Suet Crust:
- In a large bowl, sift together the flour, baking powder, and salt.
- Add the shredded suet and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
- Gradually add cold water, a tablespoon at a time, mixing until a soft dough forms. Do not overmix.
Assembling and Baking the Pudding:
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4).
- Grease a 1.5-litre ovenproof dish.
- Pour the prepared steak and kidney filling into the prepared dish.
- Roll out the suet crust on a lightly floured surface to a thickness of about ½ cm.
- Drape the crust over the filling, crimping the edges to seal. You can cut a small slit in the centre to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Serving Suggestions:
Serve your Steak and Kidney Pudding hot, straight from the oven. It's delicious on its own, but you can also serve it with steamed green vegetables like peas or broccoli, or creamy mashed potatoes for a truly comforting meal.
Tips and Variations:
- For a richer flavour, use beef dripping instead of olive oil.
- Feel free to add other vegetables to the filling, such as mushrooms or celery.
- If you prefer a less rich dish, you can use half beef stock and half water.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutritional Information (per serving):
- Calories: Approximately 500-600 (This is an estimate and can vary depending on ingredients used)
- Protein: High
- Fat: Moderate
- Carbohydrates: Moderate
This delicious and easy Steak and Kidney Pudding recipe is perfect for a satisfying and wholesome meal. Enjoy the rich flavours and comforting texture of this classic dish, a true testament to the magic of homemade cooking and quick dinner ideas. It's a recipe that's sure to become a family favourite!