Steak and Kidney Pudding
This recipe comes from Mrs Beeton's famous Book of Household Management.
- Prep
- 35 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 55 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Cut the steak into about 2.5 cm (1 inch) squares. Cut each kidney into 8 pieces.
Procedure
Line the basin with crust, leaving a small piece of crust to overlap the edge.
Procedure
Then cover the bottom with a piece of the steak and a few pieces of kidney; season with salt and pepper, and then add another layer of steak, kidney and seasoning. Proceed in this manner until the basin is full, when pour in sufficient water to come within 5 cm (2 inch) of the top of the basin.
Procedure
Moisten the edges of the crust, cover the pudding over, press the two crusts together, so that the gravy does not escape, and turn up the overhanging pastry.
Procedure
Wring out a cloth in hot water, flour it and tie up the pudding; put it int boiling water and let it boil for at least 4 hours. If the water diminishes, always replenish with hot water from a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling.
Procedure
When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish or with a napkin pinned round it. Serve quickly.
Notes, tips, and variations
To make the crust, combine 175 g (6 oz) suet per 450 g (1 lb) all-purpose flour, and moisten with milk to make a dough.
Photo: Chris Jobling from Swansea, Wales · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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