Delia's steak and kidney pudding from www.pinterest.co.uk
Introduction
Steak and kidney pudding is a classic British dish that has been enjoyed for generations. It is a savory pudding that is made with steak and kidney that is cooked in a rich gravy and encased in a suet pastry. This dish is perfect for a comforting family meal, and it is easy to make.
Ingredients
For the filling, you will need: - 500g diced braising steak - 250g diced kidney (beef or lamb) - 1 large onion, chopped - 2 cloves of garlic, minced - 2 tbsp plain flour - 500ml beef stock - 2 tbsp Worcestershire sauce - 1 tbsp tomato puree - Salt and pepper to taste For the suet pastry, you will need: - 250g self-raising flour - 125g shredded beef suet - Salt and pepper to taste - Cold water
Instructions
1. Preheat the oven to 180°C. 2. In a large bowl, mix together the diced steak and kidney, chopped onion, minced garlic, plain flour, and salt and pepper. 3. In a separate bowl, mix together the beef stock, Worcestershire sauce, and tomato puree. 4. Add the liquid mixture to the bowl with the meat mixture and stir until everything is well combined. 5. Roll out the suet pastry on a floured surface to a thickness of about 1cm. 6. Cut a quarter of the pastry off and set it aside. 7. Use the larger piece of pastry to line a greased 1.5-litre pudding basin. 8. Fill the basin with the meat mixture, making sure to pack it down well. 9. Roll out the remaining pastry to make a lid for the pudding. 10. Place the lid on top of the pudding and press the edges together to seal. 11. Cut a small cross in the center of the lid. 12. Cover the top of the pudding basin with a piece of buttered foil. 13. Tie a piece of string around the basin to secure the foil. 14. Place the pudding basin in a large roasting tin and pour hot water into the tin so that it comes halfway up the sides of the basin. 15. Cover the roasting tin with foil. 16. Bake the pudding for 4-5 hours, checking occasionally to make sure that the water level is still halfway up the sides of the basin. 17. Once the pudding is cooked, remove it from the oven and let it rest for a few minutes. 18. Remove the foil and string from the pudding basin. 19. Place a plate on top of the basin and carefully turn it upside down to release the pudding. 20. Serve hot with mashed potatoes and seasonal vegetables.
Nutrition
This recipe serves four people and each serving contains approximately: - Calories: 845 - Fat: 43g - Carbohydrates: 65g - Protein: 47g This dish is high in calories and fat, but it is also a good source of protein. It is best enjoyed as an occasional treat rather than as a regular part of your diet.