Steak & Kidney Suet Pudding

Programme

S01

Serves

4-6

Prep

30 Mins

Cook

3 Hrs

Ready

3.5 Hrs

Tips

If you make a mistake with your pastry circles, just re roll and cut them!

Replace 50ml of water in the pastry for horseradish sauce for a little kick.

Adding cheddar to the pastry works a treat.

Make a few batches to freeze and use the reheat cycle S03.

If you don’t have the time to slow cook the beef you could cook it in a pressure cooker for 45 mins.

Ingredients

    For the Filling

  • 3 tbsp Beef Dripping or Butter
  • 2 Medium Onions, Diced
  • 1 Large Carrot, Diced
  • 300g Mushrooms, Quartered
  • 4 Sprigs of Thyme
  • 30g Plain Flour
  • 1 tsp English Mustard
  • 400g Diced Stewing Steak (Shin or Brisket is perfect)
  • 300g Beef Kidney, Diced
  • 200ml Dark Ale
  • 400ml Beef Stock (or 400ml water and 3 stock cubes)
  • 20ml Worcester Sauce
  • 40g Tomato Puree
  • 30g Cornflour

    • For the Pastry

  • 300g Self Raising Flour
  • 50g Butter, Diced
  • 150g Beef Suet
  • 1 tsp Sea Salt
  • 150ml Cold Water
  • Soft Butter, For Greasing
  • 1 Bunch of Chives, Chopped

Directions

  1. Melt 1 1/2 tbsp of the dripping or butter in a large casserole pot or frying pan on a high heat. Fry the onions, carrot, thyme and mushrooms together for 15 mins, stirring frequently until golden, then remove from the pan and set aside, returning the empty pan to the heat.
  2. Mix the flour, mustard flour and some salt and pepper in a large bowl, then toss in the steak and kidneys until they are coated. Add the remaining dripping to the pan and saute the meat until evenly coloured.
  3. Return the vegetables to the pan and add the beef stock, Worcester sauce and tomato puree. Cover and simmer for 2hrs, stirring frequently. Check the beef is cooked, it should break apart with a gentle squeeze, if it does not, simmer further until soft. Once the beef is cooked, add the ale to the cornflour and mix thoroughly, then slowly pour into the steak and kidney mixture while stirring it in. Cook for 5 mins while stirring until the sauce has thickened, chill in the refrigerator over-night.
  4. To make the suet pastry, add the flour, salt, diced butter and suet into a bowl. Pour in 150ml cold water and stir with a spoon to bring the mixture to a dough. Once formed, add the chives and knead for 3-4 mins, then chill in the refridgerator for 30 mins or overnight. Select S01 programme to pre-heat the oven.
  5. Use the butter to grease the inside of some small pudding tins, dariole moulds or large coffee cups and sprinkle liberally with flour ensuring all the butter is coated. Roll out the pastry to around 3-5mm thick and cut out large circles to line the moulds with, then cut smaller circles to size for the top of the moulds to create the lids. Once you have your pastry cut, line the inside of the moulds with the pastry and fill with the steak and kidney mixture up to around 10mm from the top of the pastry, add the lids and pinch the remaining pastry around it to form a seal.
  6. Once all of the puddings have been filled, cling film them tightly and cook in the oven running the S01 steam programme.
  7. Once cooked, remove the cling film and run a knife around the edges of the mould to turn the puddings out.
  8. Serve with buttered greens, mash and ale gravy.