Steak and Kidney pudding Recipe |
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You will need..... For
the filling :
1 lb. skirt beef stewing steak
4 oz. ox kidney
1 oz. seasoned flour
1 onion, peeled and chopped
Preparation Time For the pastry:
20 minutes
8 oz. self-raising flour
0.5 level teaspoon salt
Cooking Time
4 oz. shredded suet
4 hours 30 minutes 8 oz. tablespoons cold water
Cut steak in 1 inch cubes. Remove skin , core and fat from kidney then cut
into 0.5 inch pieces. Coat the steak with seasoned flour. Sieve flour and salt for
pastry into a bowl. Stir suet, then add enough water to make a fairly
soft dough. Roll out two-thirds of pastry to a circle large enough to
line a greased 2 pint pudding basin. Roll out the remaining pastry to a
circle the sixe of the top of the basin. Put steak, kidney, and onion
in alternate layers in basin, then add sufficient water to come within
1 inch of the top of the basin. Moisten edges of pastry 'lid' and press
firmly on top. Cover with lid of greaseproof paper, then cover with a
lid of foil; both pleated to allow for expansion. Steam or boil the
pudding for 4.5 hours, topping up with boiling water as necessary. Serves 4
Quick Tip
Add a teaspoon of vinegar to the water in an aluminum saucepan when
steaming to prevent discoloration of the pan.
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