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steak and kidney pudding
1. Prepare the Filling:
Heat the vegetable oil in a large pan over medium heat.
Brown the beef and kidney pieces in batches, then remove and set aside.
In the same pan, add the onion and garlic. Cook until softened and translucent.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually add the beef broth and ale (or extra beef broth), stirring constantly to avoid lumps.
Add the Worcestershire sauce, thyme, and season with salt and pepper.
Return the meat to the pan, stir well, and simmer for about 30 minutes, or until the meat is tender and the sauce has thickened. Adjust seasoning as needed.
2. Prepare the Suet Pastry:
In a large bowl, mix the flour, baking powder, and salt.
Add the suet and mix until evenly distributed.
Gradually add cold water, a tablespoon at a time, until a soft dough forms. You may not need all the water.
3. Assemble the Pudding:
Preheat your oven to 350°F (175°C).
Roll out the pastry on a floured surface to fit your pudding basin or mold.
Line the basin with the pastry, leaving some overhang to cover the top.
Fill with the prepared meat mixture.
Place a piece of pastry over the top and seal the edges by crimping.
Cover the basin with foil or a lid and place it in a roasting tin.
4. Cook the Pudding:
Bake in the preheated oven for 2-2.5 hours, or until the pastry is golden and the filling is hot and bubbling.
5. Serve:
Let the pudding sit for a few minutes before serving. It pairs well with mashed potatoes and vegetables.
Enjoy your steak and kidney pudding!
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