Steak and kidney pudding

Name: Steak and kidney pudding
Prep time: 50 min
Cook time: 4 h
Total time: 4 h 50 min
Yield: Serves 6
Cuisine: English
Ingredients: 1 tablespoon Worcestershire sauce; 2 tablespoons chopped fresh parsley; 2 small onions, finely chopped; 50-75 g (1¾-2½ oz) button mushrooms, quartered; 175 g (5¾ oz) beef suet, grated; 350 g (11¼ oz) self-raising flour; 60-125 ml (2-4 fl oz) brown stock; 2 tablespoons plain flour; 200 g (6½ oz) ox or calf kidney, core removed, cut into 5 mm (¼ inch) pieces; 500 g (1 lb) blade or chuck steak, cut into 1 cm (½ inch) cubes

Preparation info

Serves
6

Difficulty
Complex
Ready in
5 hr

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

Originally from Sussex, this famous English dish features morsels of steak and kidney in a thick, rich gravy, enclosed in suet pastry. It can be enriched with the addition of mushrooms, or even oysters.

Ingredients

2 tablespoons plain flour
500 g (1 lb) blade

Europe
United Kingdom
Sussex
Main course
Winter

Method

Grease a 1.5 litre pudding basin. Place the flour in a large bowl, season with salt and pepper, then toss with the steak and kidney. Add the mushrooms, onion, parsley and Worcestershire sauce. Mix lightly, season, and set aside. Place an upturned saucer or trivet in a large