Traditional Steak and Kidney Suet Pudding

Ingredients

• 600 g (1.3 lb), cut into 2.5 cm (1 inch) cubes Beef chuck steak
• 200 g (7 oz), trimmed and cut into 1 cm (0.4 inch) pieces Lamb or ox kidney
• 2 tablespoons Plain (all-purpose) flour
• 500 ml (2 cups) Beef stock
• 1 large, finely chopped Onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon, or to taste Salt
• ½ teaspoon, or to taste Black pepper
• 2 tablespoons Vegetable oil
• 300 g (2.5 cups) Self-raising flour
• 150 g (1.5 cups) Shredded suet
• approx. 150 ml (⅔ cup) Cold water
• 1 tablespoon Butter or suet (for greasing basin)

Method

1. 1

   Prepare the filling: In a large bowl, toss the beef steak and kidney with the 2 tablespoons of plain flour, salt, and pepper until evenly coated.

2. 2

   Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add the floured beef and kidney to the pan and brown on all sides. This will take about 8-10 minutes.

4. 4

   Pour in the beef stock and Worcestershire sauce. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, stirring occasionally, until the beef is tender.

5. 5

   While the filling cooks, prepare the suet pastry: In a large bowl, combine the self-raising flour and shredded suet. Mix well.

6. 6

   Gradually add the cold water, a little at a time, mixing with your hands until a soft, pliable dough forms. Do not overmix.

7. 7

   Lightly grease a 1.5 litre (6 cup) pudding basin with butter or suet.

8. 8

   On a lightly floured surface, roll out two-thirds of the suet pastry to a circle large enough to line the pudding basin, with a slight overhang.

9. 9

   Carefully line the greased pudding basin with the rolled-out pastry, pressing it gently to fit the contours.

10. 10

    Pour the beef and kidney filling into the pastry-lined basin. Ensure the filling is not too hot when adding to the pastry, allow it to cool slightly if necessary.

11. 11

    Roll out the remaining one-third of the pastry into a circle to form the lid for the pudding.

12. 12

    Moisten the edges of the pastry lining the basin with a little water. Place the pastry lid over the filling and firmly press the edges together to seal. Trim any excess pastry.

13. 13

    Make a pleat in a large sheet of baking parchment and then a sheet of aluminium foil. Place the parchment over the pudding basin, then the foil on top, securing tightly with string under the rim of the basin. This pleat allows for expansion during cooking.

14. 14

    Place the pudding basin into a large saucepan with a tight-fitting lid. Pour boiling water into the pan until it comes halfway up the sides of the pudding basin.

15. 15

    Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the saucepan and steam the pudding for 2 hours, checking the water level periodically and topping up with more boiling water if needed.

16. 16

    Once cooked, carefully remove the pudding basin from the saucepan. Let it rest for 5-10 minutes.

17. 17

    To serve, remove the foil and parchment. Place a serving plate on top of the basin and carefully invert the pudding onto the plate. Serve immediately with mashed potatoes or green vegetables.

18. 18

    Optional: You can add 1-2 chopped carrots or leeks to the filling during the last hour of simmering for added vegetables.