Steak And Kidney Pudding Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together the flour, suet, salt, and water to form a soft dough.
• STEP 2.Roll out the dough and line a greased pudding basin with it, leaving an overhang.
• STEP 3.Fill the basin with the steak and kidney mixture, then fold the overhang over the top.
• STEP 4.Cover the basin with a greased piece of parchment paper and secure with string.
• STEP 5.Place the basin in a steamer or large pot with a trivet, and steam for 3-4 hours.
• STEP 6.Remove from the steamer, carefully remove the parchment paper, and invert the pudding onto a plate.
• STEP 7.Serve hot with mashed potatoes and vegetables.

Cooking Tips

• Make sure the suet pastry is rolled out thinly to ensure it cooks evenly.
• You can add additional flavorings to the steak and kidney mixture, such as Worcestershire sauce or herbs.
• If you don't have a steamer, you can use a large pot with a trivet or a slow cooker.

Storage and Serving

• Leftover pudding can be stored in the refrigerator for up to 3 days.
• To reheat, steam the pudding for 1-2 hours until heated through.
• Serve with additional gravy or sauce, if desired.