This is my version and slightly more elaborate than my grandmother made, not sure she would approve of using red wine, but I love it.
Do not confuse this 'pudding with a Steak and Kidney Pie, this is something completely different.
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours, 45 minutes
- 1 oz/25g beef dripping, lard or vegetable oil
- 1½lbs/675g beef topside, cut into 1"/2.5cm cubes
- 12 oz/350g beef kidney, cut into 1"/2.5 cm cubes
- 1 onion, peeled and roughly chopped
- 2 carrots, washed, peeled and thickly sliced
- 1 oz/ 25g all purpose/plain flour
- 10 fl oz/ 300ml beef stock
- 5 fl oz// 150ml red wine
- 1 bay leaf
- ¼ cup/ small handful flat leaf parsley, finely chopped
- 1 tbsp tomato puree
- 10 oz/280g self rising flour
- ½ tsp baking powder
- Pinch salt
- 5 oz/ 140g beef suet, finely chopped
- 2 - 3 tbsp cold water
- Butter for greasing
- Salt and pepper
Serves 4Preheat the oven to 350° F/180° C/Gas 4
- Heat a large casserole dish on the stove, add the dripping/lard or oil and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned. Add the onion, carrots and stir again.
- Sprinkle the flour over the meat and vegetables and stir thoroughly.
- Add the stock, red wine, bay leaf, parsley and tomato puree. Bring to a gentle boil, then reduce the heat and cover with a lid, place in the hot oven and cook for 1 hour.
- Remove the casserole from the oven, season with salt and pepper to taste, and leave to cool.
- Make the pastry. Place the flour, baking powder, and salt into a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave to rest for 30 mins.
- Grease a 2 pint pudding basin with the butter. Divide the pastry into ⅔ and ⅓ and roll the larger piece of dough in to a circle large enough to line the basin plus an extra ½" border. Dust your hands with a little flour then carefully line the basin with the dough.
- Add the meat mixture to the lined pudding basin. Roll the remaining dough in to a circle large enough to cover the pudding basin. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.
- Cover the basin with two circles of greaseproof paper secured with kitchen string.
- Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry - top up with boiling water as needed.
- Remove the pudding from the steamer, remove the greaseproof paper and serve.