Steak And Kidney Pudding
Instructions
Heat a large casserole dish on the stove, add the dripping/lard or oil and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned. Add the onion, carrots and stir again.
Sprinkle the flour over the meat and vegetables and stir thoroughly.
Add the stock, red wine, bay leaf, parsley and tomato puree. Bring to a gentle boil, then reduce the heat and cover with a lid, place in the hot oven and cook for 1 hour.
Remove the casserole from the oven, season with salt and pepper to taste, and leave to cool.
Make the pastry. Place the flour, baking powder, and salt into a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave to rest for 30 mins.
Grease a 2 pint pudding basin with the butter. Divide the pastry into and and roll the larger piece of dough in to a circle large enough to line the basin plus an extra " border. Dust your hands with a little flour then carefully line the basin with the dough.
Add the meat mixture to the lined pudding basin. Roll the remaining dough in to a circle large enough to cover the pudding basin. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.
Cover the basin with two circles of greaseproof paper secured with kitchen string.
Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry - top up with boiling water as needed.
Remove the pudding from the steamer, remove the greaseproof paper and serve.
Beware, Steak and Kidney pudding is a very filling dish but is lovely with mashed potatoes to soak up the rich, sauce and fresh, seasonal vegetables.
