Steak and Kidney Pudding

Name: Steak and Kidney Pudding
Yield: Serves 6 to 8
Ingredients: salt; 1 large onion, peeled and chopped about 200 mls (7 oz) water, stock or ale; 250 g (½ lb) self-raising flour; freshly ground black pepper; iced water; pinch of salt; 1 large onion, peeled and chopped about 200 mls (7 oz) water, stock or ale; 1 large onion, peeled and chopped about 200 mls (7 oz) water, stock or ale; 250 g (½ lb) button or cap mushrooms, brushed and sliced; 1 large onion, peeled and chopped about 200 mls (7 oz) water, stock or ale; 250 g (½ lb) ox or veal kidney; 250 g (½ lb) button or cap mushrooms, brushed and sliced; 250 g (½ lb) ox or veal kidney

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

In Victorian times, when fresh oysters were inexpensive, they were a traditional ingredient in steak and kidney pudding, placed on top of the filling, just under the suet crust. In this recipe I have used mushrooms, but this does not mean that you cannot also add the oysters.

These ingredients fill a 1.75 litre (3

Ingredients

Main course

Ingredients

Method