Steak and Kidney Pudding with Lemon Suet Crust

Name: Steak and Kidney Pudding with Lemon Suet Crust
Yield: Serves 6
Ingredients: 1 pint/570 ml water and red wine or port – I leave the ratio up to you; 2 tbsp flour; 1 tbsp redcurrant jelly; 1 pint/570 ml water and red wine or port – I leave the ratio up to you; 2–2 ½ lb/900g–1.125 kg lean stewing steak; Salt and freshly ground black pepper; 1 onion, skinned and chopped finely and neatly; ½ lb/225 g ox kidney; 12 oz/340 g self-raising flour; 6 oz/170 g shredded suet; Grated rind of 1 well washed and dried lemon; Salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The lemon in the suet crust makes the flavour of this pudding much more interesting. A savoury pudding is such an excellent dish, and so simple to make, that I can’t think why more people don’t make them more often! They are always greeted with such appreciation.

Ingredients

For the suet crust

12 oz/340 g self-raising flour
6 oz/170

Main course

Method

Mix together the pastry ingredients and stir in enough cold water to mix to a dough – about ¼ pint/140 ml. Roll out two-thirds of the dough and line a large pudding bowl with it – a boilable plastic bowl with a snapon lid is ideal – capacity 3 pints/1.7