Video:How to Make Steak and Kidney Puddingwith Elaine Lemm
Steak and kidney pudding is a hearty British favorite that should satisfy any appetite. This video from About.com will teach you the recipe for steak and kidney pudding and show you how to make it.See Transcript
Transcript:How to Make Steak and Kidney Pudding
Hi, I'm Elaine Lemm for About.com, and today I am going to show you how to make a traditional steak and kidney pudding from the British and Irish Food site.
Steak and Kidney Pudding Ingredients
For the steak and kidney pudding, you'll need:
- 25g beef dripping, lard or vegetable oil
- 675g beef topside, cut into 1 inch/2.5cm cubes
- 350g beef kidney, cut into 1 inch/2.5 cm cubes
- 1 onion, peeled and roughly chopped
- 2 carrots, washed, peeled and thickly sliced
- 25g all purpose/plain flour
- 300ml beef stock
- 150ml red wine
- 1 bay leaf
- small handful flat leaf parsley, finely chopped
- 1 tbsp tomato puree
- 280g self-rising flour
- half tsp baking powder
- pinch salt
- 140g beef suet, finely chopped
- 2-3 tbsp cold water
- butter for greasing
- salt and pepper
Preparing Pudding Filling
To begin our steak and kidney pudding, I've browned the beef and the kidney in the hot oil, and into there I'm going to add the onion and the carrot, and then onto there, sprinkle the plain flour. Once that's stirred, then I am going to add the stock, the red wine, parsley, the tomato puree and the bay leaf. Give that a stir and then cover with a lid. This now needs to go into the oven at 180 degrees Celsius for an hour. After the hour, take the casserole out of the oven, season with salt and pepper, and then leave it to go cold.
Create Suet Pastry for Pudding
While the beef's cooling, I'm going to make the suet pastry. So, I need the flour, the suet, pinch of salt, and baking powder. Then we just rub the suet into the flour. Once all the suet's incorporated into the flour, add cold water, just a little bit at a time, and mix it into the flour and suet, until we create a stiff dough. Then I'm going to cut it into two thirds and a third. The two thirds is going to be used to line a 2 pint putting basin, and the one third is going to make the lid. Before we do that though, this needs to go into the refrigerator to rest for about 30 minutes.
Finish Assembling Pastry
I've lined the 2 pint pudding basin with the pastry and I'm going to fill the basin with the lovely stew. Once that's filled almost to the top, we dampen the edges of the pastry with a little cold water, pop the lid on and then trim away any excess pastry. Then on top of here I've got two circles of greaseproof paper, then go over the top and then we tie this with some string.
Finish and Serve Steak and Kidney Pudding
Once that's secure, this is going to go into the steamer for 2 hours, and you might want to check from time to time just to make sure it's not boiling dry. Our steak and kidney pudding has had 2 hours in the steamer, and as you can see here I've taken a portion out and it looks gorgeous, full of meat and delicious vegetables. This is a very rich dish and really the only other thing you would need with it is, perhaps, some mashed potatoes to soak up this delicious gravy!
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