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  Added: Jun 04, 2007  •  Visited (214)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Steak - And - Kidney Pudding
What You Need:
  • 2 pounds lean boneless beef chuck or top round, cut into 1-inch cubes
  • 1 pound veal or lamb kidneys, peeled and trimmed of fat, and cut into 1-inch cubes
  • 2/3 cup flour
  • ¼ teaspoon ground nutmeg
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ pound large fresh mushrooms, trimmed and cut into quarters, including the stems
  • ½ cup coarsely chopped onions
  • ¼ cup finely chopped parsley
  • Suet pastry
  • 1½ cups boiling water

  • How To Cook:
    1. Place the cubes of beef and kidney in a large mixing bowl. Combine 1/3 cup of the flour with the nutmeg, salt and pepper, and sift it over the meat. Then toss together with a large spoon to coat the pieces evenly. Stir in the mushrooms, onions and parsley. Set aside.

    2. On a lightly floured surface, roll out about two thirds of the suet pastry into a rough circle 14 inches in diameter and ¼ inch thick. Drape the pastry over the rolling pin and unfold it slackly over a 6 cup English pudding basin or a plain 6-cup mold about 7 inches in diameter and 4 inches deep. Gently press the pastry into the basin, being careful not to stretch it. Roll out the remaining pastry into an 8-inch circle, and set it aside.

    3. Ladle the beef-and-kidney mixture into the mold, filling it to within ½ inch of the top. Mound the meat in the center, and pour in the water.

    4. With a sharp knife, trim the excess pastry from the rim of the mold and lightly moisten the rim with a pastry brush dipped in cold water. Carefully place the 8-inch circle of pastry over the mold and trim the edges again.

    5. Then crimp the pastry all around the rim with your fingers or the tines of a fork to seal it tightly. Lay a lightly buttered 10-inch circle of parchment paper or foil over the top of the pudding, turning the edges down all around its circumference to hold it in place.

    6. Now dampen a cloth kitchen towel with cold water and wring it dry. Spread the towel flat, sprinkle it evenly with the remaining 1/3 cup of flour, and shake it vigorously to dislodge the excess flour. Spread the towel, floured side down, over the top of the pudding.

    7. Bring the ends of the towel down around the sides of the basin or mold and tie them in place about 1½ to 2 inches down the side (just below the rim if you are using a pudding basin) with a long length of kitchen cord.

    8. Bring up two diagonally opposite corners of the towel and tie them together on top of the pudding. Then bring the remaining corners together and tie them similarly.

    9. Place the pudding in a large pot and pour in enough boiling water to come three fourths of the way up the side of the mold. Bring to a boil, cover the pot tightly, reduce the heat to its lowest point, and steam for 5 hours. From time to time replenish the water in the pot with additional boiling water.

    10. To serve, lift the pudding out of the water (holding it by the looped cloth if you are using a basin with a rim) and remove the towel and paper or foil. Wipe the mold completely dry and wrap it in a clean linen napkin. Serve at the table directly from the basin or mold.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Grains & Cereals » Flour
    Dish » Pudding



     




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