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Steak and kidney pudding is a dish made by
enclosing diced steak and beef, lamb's or pig's kidney pieces in
gravy in a suet pastry. In some areas, a "Steak pudding" is served
instead, omitting the kidney from the ingredients. |
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Left: Steak and
kidney pudding. |
The pudding is then steamed for many hours until cooked. In making a
pie, the steak and kidney is usually pre-cooked with chopped onions
etc by simmering for a few hours, before placing it in a pie and
baking in the oven.
With Steak and Kidney pudding, the suet pastry
is used to line a bowl into which the uncooked steak and kidney mix
is placed with onions, stock etc. A suet pastry lid is then placed
on top and sealed tightly. The top is then covered with muslin cloth
which is tied round the bowl. This is placed in a covered saucepan
and steamed for about four hours or until the pudding is cooked.
Some recipes then stipulate making a small opening in the top and
pouring rich stock into the pudding ten minutes before serving.
Steak and Kidney pudding is a popular dish in the British Isles and
regularly offered on the menu of pubs and restaurants.
