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    Steak and Kidney Pudding

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    Steak and Kidney Pudding

    This is one of our national treasures, which when cooked with patience and good beef is up there with any French daube or Italian bollito misto. Braising steak is a lean cut of meat, from the middle bit directly over the front legs, which incorporates chuck, bola and top rib. Use the kidneys at their freshest, on the day you buy them, especially if you're trying to convert anyone who claims to have a kidney aversion. The Worcestershire sauce and English mustard are additional flavourings I've added in for an extra kick, making it a thoroughly British blow out.

    • Preparation time: 20 minutes
    • Cooking time: 270 minutes
    • Total time: 4 hours 50 minutes 60 minutes 60 minutes 60 minutes 60 minutes 50 minutes

    Serves: 4 - 6


    • Filling
    • 700g braising steak, cut into 2cm dice
    • 200g ox kidneys, skinned, cores cut out, then cut into 1cm dice
    • 2 tbsp plain flour
    • 1 tsp English mustard powder
    • 1 large onion, peeled and thinly sliced
    • 100ml beef stock or water
    • 1 tbsp Worcestershire sauce
    • Suet crust
    • 400g self-raising flour
    • 200g suet
    • 1 tsp salt
    • 75ml-125ml water


    1. Grease a 1.2-litre pudding basin. Put the flour, suet and salt into a bowl and add the water gradually, mixing in just enough so you have a soft dough. Cut off a third, and set aside. Roll the rest into a 30cm-diameter circle with a thickness of 1cm, to line the basin. Push into the basin and trim off the excess so it sticks up just 1cm above the rim.
    2. Toss the beef and kidneys in the flour and mustard. Stir in the onion and season generously. Mix and spoon into the pudding with half of the stock and the Worcestershire sauce. Roll out the lid to form a 17cm-diameter circle. Brush the edges with water and press on to the rim so it is enclosed. Cover the top with a sheet of greaseproof paper, then wrap the whole thing in foil. Place the basin on a trivet inside a large saucepan (or make your own trivet by arranging 3 overlapping kitchen forks in a triangle). Place the pudding on the trivet and pour boiling water one third of the way up the side. Put the lid on and steam for 4 hours over a low heat, checking it doesn't boil dry. Allow to cool slightly, unwrap and cut a small hole in the top. Heat the remaining stock and pour through the hole, leave to settle for 5 minutes, then invert on to a plate.

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