Steak and Kidney Pudding Recipe

Posted by
Rate It!
Steak and Kidney Pudding
Add your photo!
Ingredients
13
Count
Nutrition
581
Calories
Total time
301
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. You will also need a 2 and a 1/2 pint capacity pudding basin and a steamer.
  2. To make the pastry first sift the flour and salt into a large mixing bowl.
  3. Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife.
  4. When it is evenly blended, add few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around.
  5. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky.
  6. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough which leaves the bowl clean.
  7. It is worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops of water at a time.
  8. After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly.
  9. What you need is a round approx.
  10. 13 inches in diameter.
  11. Now line the bowl with the pastry, pressing it well all around Next, chop the steak and kidney into fairly small cubes, toss them into the seasoned flour, then add them to the pastry lined basin with the slices of onion.
  12. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.
  13. Roll out the pastry lid, dampen its edges and put it in position on the pudding.
  14. Seal well and cover with a double sheet of foil, pleated in the center to allow room for expansion while cooking.
  15. Now secure it with string, making a little handle to that you can lift it out of the hot steamer.
  16. Then place it in a steamer over boiling water.
  17. Steam for 5 hours, adding more boiling water halfway through.
  18. You can either serve the pudding by spooning portions out of the basin, or slide a palette knife round the edge and turn the whole thing out on to a serving plate- place veggies below around pudding and garnish with fresh sprigs of parsley.
  19. Serving suggestion with the pudding would be boiled potatoes, boiled carrots and spring greens.
  20. This recipe is taken from Delia Smith's Winter Collection©- I hope she doesn't mind, I did buy the book!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 581.15 Kcal (2433 kJ)
Calories from fat 183.49 Kcal
% Daily Value*
Total Fat 20.39g 31%
Cholesterol 85.7mg 29%
Sodium 409.62mg 17%
Potassium 646.21mg 14%
Total Carbs 72.69g 24%
Sugars 0.83g 3%
Dietary Fiber 1.85g 7%
Protein 26.56g 53%
Vitamin C 1.4mg 2%
Iron 3.6mg 20%
Calcium 58.2mg 6%
Amount Per 100 g
Calories 231.54 Kcal (969 kJ)
Calories from fat 73.11 Kcal
% Daily Value*
Total Fat 8.12g 31%
Cholesterol 34.14mg 29%
Sodium 163.2mg 17%
Potassium 257.46mg 14%
Total Carbs 28.96g 24%
Sugars 0.33g 3%
Dietary Fiber 0.74g 7%
Protein 10.58g 53%
Vitamin C 0.6mg 2%
Iron 1.5mg 20%
Calcium 23.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top