Steak and Kidney Pudding

Method

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1. Butter a 1.5 litre pudding basin thoroughly.

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2. Mix the flour, suet, salt and pepper, then add the cold water and bring it together to a soft dough. Do not knead it.

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3. Roll out three quarters of the dough and line the basin, pressing it to an even thickness and leaving a little overhang.

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4. Toss the beef, kidney and onion with the plain flour, salt and pepper.

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5. Pack the filling into the lined basin — it should come three quarters up — then add the Worcestershire sauce and the stock.

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6. Roll the remaining dough into a lid, damp the edges and press it on, trimming the overhang.

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7. Cover with a pleated sheet of baking paper and foil and tie under the rim with string.

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8. Lower into a pan of boiling water that comes halfway up the basin, cover, and steam 4 hours. Top up with boiling water so it never stops boiling.

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9. Rest 10 minutes, then remove the coverings and turn out, or serve from the basin.

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Chef’s Tips

• Raw filling. Browning first gives you a pie, not a pudding.
• Three quarters full and go light on the stock.
• Never let the water go off the boil, and top up with boiling water only.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Buttered greens
• Mashed potato
• A dark bitter

Storage & Reheating

Refrigerated for 3 days. Re-steam 45 minutes rather than microwaving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.