Steak and Kidney Pudding – Steak Kidney Pudding

For the dough, mix the flour with salt and pepper and knead it with the suet, adding a little cold water, until it becomes a smooth dough and roll it out into a sheet.

For the filling, cut the meat and kidneys into small cubes, season and roll in the flour. Grease an ovenproof high pudding mold and line with dough, reserving a little dough for the lid.

Place the diced meat and kidneys in the dish with the shallots. Mix port, beef broth and Worcestershire sauce and pour over filling. Cover with the remaining pastry, pressing the edges of the pastry well together so that the pastry completely encloses the pudding and no steam escapes during braising.

Wrap the jar with the pudding in a dishcloth and steam in a water bath for 3-4 hours. The pastry crust should appear slightly wet at the end of the cooking time.

mix up. A pudding mold has about 22 cm ø and is about 12-14cm high.

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