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Steak, kidney and stout pudding
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675g ox cheeks, trimmed
300g ox kidney, trimmed and core removed
2 tbsp plain flour
1-2 tbsp oil
½ x 400g pack shallots, peeled and quartered
500ml bottle stout, such as Hook Norton Double Stout
½ x 20g pack fresh thyme, leaves only
1 tsp Worcestershire sauce
Butter, for greasing
350g self-raising flour
175g shredded beef suet
1. Cut the cheeks and kidneys into 2-3cm pieces. Mix the plain flour with some salt and pepper then add the meats and toss well to coat. Warm 1 tablespoon of the oil in a large heavy-based pan over a high heat. Brown the meat well, in batches, adding more oil if necessary. Return all the meat and any juices to the pan and stir in the shallots, followed by the stout, half the thyme and the Worcestershire sauce. Stir well scraping any caramelised pieces from the base of the pan. Cover and simmer for 1 hour, until tender. Remove from the heat, season to taste and leave to cool completely.
2. Just over 3 hours before you wish to eat, grease a 1.5 litre pudding basin with butter. Sift the flour into a large mixing bowl and add a generous pinch of salt. Rub in the suet then add the remainder of the thyme and enough cold water (about 275-300ml) to make a firm dough. Remove about a quarter of the dough and set aside, then roll out the rest to make a round about 30cm wide and 0.5cm thick. Line the basin with the pastry.
3. Using a slotted spoon transfer the meat into the basin, stopping about 2cm from the top. Keep the leftover gravy covered in the fridge. Roll out the reserved pastry to make a lid. Dampen the edges of the basin with cold water and top with the pastry, then press the edges to seal. Cover with a layer of foil, pleated in the centre to allow the pudding to rise during cooking. Secure with cooks’ string and make a handle so that it is easy to lift the pudding in and out of the pan.
4. Place into a large pan with a flameproof saucer or trivet on the base. Half fill with boiling water, cover and simmer for 3 hours, topping up the water as required. Reheat the reserved gravy until boiling. Invert the pudding onto a plate, cut into wedges and serve with the hot gravy to pour over. Great served with seasonal green vegetables and a glass of Wychwood Brewery Gold Hobgoblin.
Typical values per serving:
This recipe was first published in Wed Oct 29 08:43:00 GMT 2014.