Ingredients for Steak and Kidney Pudding
For the Pastry:
2 cups (250g) self-raising flour
1 cup (225g) shredded suet (or vegetable suet for a vegetarian option)
1/2 tsp salt
Cold water (as needed, about 3/4 cup)
For the Filling:
1 lb (450g) stewing beef or chuck steak, diced
8 oz (225g) lamb or ox kidney, diced (trim any fat or sinew)
1 large onion, finely chopped
1 tbsp plain flour
1 1/2 cups (350ml) beef stock
1 tbsp Worcestershire sauce
Salt and pepper, to taste
1 bay leaf
1 tbsp butter (for greasing the pudding basin)
Step-by-Step Directions
1. Prepare the Pastry
Mix the dry ingredients: In a large bowl, mix the self-raising flour, suet, and salt.
Add water: Gradually add cold water to the mixture, stirring with a spoon, until it forms a soft dough. Knead the dough lightly and set it aside.
2. Make the Filling
Brown the meat: In a large pan, heat a little oil over medium heat. Add the diced steak and kidney, browning them on all sides. Remove from the pan and set aside.
Cook the onion: In the same pan, cook the chopped onion until softened.
Add flour and liquids: Sprinkle the flour over the onions and stir well to coat. Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the Worcestershire sauce, bay leaf, and season generously with salt and pepper.
Simmer: Return the browned meat to the pan, bring everything to a simmer, and cook for 15-20 minutes until the filling has thickened slightly.
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