Best 2 Steak Kidney Pudding Recipes

STEAK-AND-KIDNEY PUDDING

Steps:

• Preheat oven to 375 degrees. Sprinkle beef with salt and pepper; then in a large deep ovenproof saute pan over high heat, heat lard or oil until hot. Saute beef cubes until browned; add onions and carrots and saute 10 minutes more. Add kidney and continue sauteing another 15 minutes.
• Stir in flour and bake for 10 minutes, uncovered. Remove from oven and place over medium-low heat. Scraping up whatever sticks to the bottom, add stock, mushrooms and Worcestershire. Simmer and stir occasionally for 45 minutes. Season to taste, cool, transfer to a container and refrigerate overnight.
• Cut off 1/5 of each suet pastry disk and roll the remaining pastry into circles about 10 1/2 inches in diameter and 1/16 inch thick.
• Line 6 18- to 20-ounce pudding basins or 5-inch ramekins with the pastry, pressing dough evenly around the sides. Fill with steak and kidney mixture. Roll out the reserved pastry and cover each pudding, crimping the edges closed.
• Here's the weird part: wrap each basin entirely in plastic wrap. (This makes it a steamed pudding rather than a browned pie.) Tie string around the outside (to keep plastic wrap snug) and put puddings on racks in pans of simmering water, covered, for 2 hours, making sure the water stays 2/3 the way up the sides of the basins.
• Remove the puddings from the water and remove the plastic wrap. Just before serving, cut a small hole in top of each and insert as many oysters as you like. (At Rules they put one oyster inside the pudding and another on the side in its shell.)

ENGLISH STEAK AND KIDNEY PUDDING

Steps:

• Make up the Suet pastry adding a little cold water at a time and first cutting it in and mixing untill it forms an elastic dough that leaves the bowl clean.Put aside a 1/4 of it for the lid. Roll the rest out and line a well buttered pudding basin with it. Chop the steak and the Kidney into fairly small cubes, I cut the fat of the beef, toss them in the seasoned flour then fry them in a little oil once browned add the slices of Onion in here and there then add enough cold water (about 1 1/2 Cups) to reach almost to the top of the meat. Now sprinkle a few drops of Worcestershire sauce and, 1 beef stock cube, pinch of salt and pepper bring to a boi then pour it into the pastry lined basin. leaving at least 1 inch gap from the top. Roll out the pastry lid and dampen edges and put it in position on the pudding. Seal it well and cover with a double layer of foil making sure it is pleated in the middle to allow room for the pudding to expand. secure with string around the rim. Put pudding bowl in a stock pot. Fill stock pot with enough water to come halfway up bowl. Cover and bring to a boil. Steam for 5 hours, adding more boiling water if needed. Checking on the water as you will have to add some halfway through.