I read in one cook book that the reason why recipes for steak and kidney pie were much more common than those for steak and kidney pudding was because the former is much more photogenic!
In days gone by, when such things were more common, pickled oysters were often put into steak and kidney pudding. This can be satisfactorily
replaced by using a pickled onion, by this is entirely optional in the recipe below. I like plenty of kidney in my steak and kidney!
For the filling:
For the pastry:
First cut the beef and kidney into cubes removing hard white bits from the kidney. Put them into a bowl with the plain flour, salt and pepper and any optional ingredients except for the pickled onion and mix.
Grease a pudding basin of about 1 litre (1½ - 2 pints in capacity). I use a plastic one with a snap on lid.
Next make the pastry. Mix the flour with the suet and salt and add water to make a soft dough. Keep about ¼ of the pastry for the lid and roll out the rest into a circle. Lift this and line the pudding basin leaving the edges overlapping the sides. Roll out the other piece to make a lid.
Put the meat mixture into the basin, place the pickled onion into the centre and add about 90 ml (6 tablespoons) of water. Dampen the edge of the pastry and cover with the lid piece, sealing the edges. Cover with the snap-on lid or greased grease-proof paper and foil.
Steam for 3 - 4 hours.
To serve, run a knife round the pudding, invert a hot dish over it, turn upside down and shake if necessary. Eat while still hot.
Ingredients for 4 helpings:
350 g (¾ lb) braising steak
350 g (¾ lb) ox kidney
45 ml (3 tablespoons) plain flour
salt and pepper
optional ingredients: pickled onion, chopped parsley, sliced onions, chopped mushrooms.
250 g (8 oz) self-raising flour (or plain flour and 2 teaspoonfuls baking powder)
75 g (3 oz) shredded suet
pinch of salt
water for mixing
