Beefsteak and kidney pudding

Name: Beefsteak and kidney pudding
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) prepared suet; 225 g (8 oz) self-raising flour; 575 ml (1 pint) water; 1 tablespoon tomato purée; pinch of salt; 100 g (4 oz) tight button mushrooms; 25 g (1 oz) flour, seasoned with salt and pepper; 25 g (1 oz) flour, seasoned with salt and pepper; 25 g (1 oz) flour, seasoned with salt and pepper; dash of tabasco; 1 tablespoon Worcester sauce; salt and pepper; salt and pepper; 675 g (1½ lb) blade or skirt of beef; 4 shallots, chopped; 225 g (8 oz) ox or pig’s kidney; 225 g (8 oz) ox or pig’s kidney

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This is the dish to present to foreign visitors. It confuses them utterly, it looks so unlike anything else and tastes so unexpectedly superb. In the past it would have contained as well as the kidneys, a dozen or so oysters; with or without these molluscs, it is quite certainly one of our greatest dishes.

Ingredients

225 g (8 oz) ox or pig’s kidney
675 g (1½

Europe
United Kingdom
Pie

Method

Make the suet crust. Mix the flour and suet in a bowl with a good pinch of salt. Add about 8-10 tablespoons of cold water and mix to a soft dough. Roll out two-thirds of the dough on a floured board and use it to line a 1.2-litre (2-pint) pudding basin, pushing it down with your fist and working it flat round the sides so that it fits snugly. Leave any extra pastry hanging over the sides.