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How To make My Steak and Kidney Pudding
PAStrY:
5 c Flour
5 ts Baking powder
3/4 ts Salt
1 3/4 c Suet, packed
1 3/4 c Water, cold
FILLING:
1 lb Stew beef
12 oz Kidneys(beef or veal)
Salt Pepper 1/2 c Flour
Beef stock OR Bovril & water OR Water Blend pastry ingredients, flour, baking powder, salt and suet in a processor. Blend til mealy. Add water while running, til dough forms a lump. Roll out and line a 3 cup bowl. Press flat against side. Leave at least 1 inch hanging over sides of bowl all around. Use extra for top. Dice meat and Kidneys. Add flour to coat well. Mix seasonings with flour and sprinkle 1 Tbsp in bottom of pudding. Put in a layer of meat and sprinkle with more flour mix. Repeat til meat and kidneys are all used. Finish with flour mix. Cover with enough stock, water or bovril and water to fill. Roll extra pastry to make a lid. Lay on top of filling. Fold edges of pastry lining over the lid of pastry. Make a small hole in the middle of lid big enough for a funnel. This to be used if more liquid needs to be added. Put bowl in the middle of a large dish towel. Cover top with foil, then bring corners up and tie two at a time. Put in a steamer over boiling water and keep boiling hard for 2 hours. Reduce heat and simmer for 2 or more hours longer. Refill water as needed. When cooked, remove from steamer and serve with veg of your choice. To increase gravy, pour a little more stock into hole in pastry lid. Variation: Additions of vegetables is good. Onions, carrots, etc.
How To make My Steak and Kidney Pudding's Videos
Steak and Kidney Pudding | Rag Pudding
Steak and kidney pudding is a classic British dish that is not often seen these days. A steak and kidney pudding consists of a suet pastry crust enclosing a rich and savoury filling of steak, kidney and thick gravy. It is absolute comfort food. The pudding is traditionally steamed for quite a long time, which may be why it's not so popular. Rag pudding comes from Oldham, just outside Manchester. It's the same idea, steak and kidney (or sometimes minced beef and onion) wrapped in suet crust pastry, but a rag pudding is cooked in a cloth rather than a bowl or basin. It's this cloth, or rag, that gives it its name. Both variations are delicious, and well worth giving a try.
The written recipe for steak and kidney pudding is here:
And the written recipe for rag pudding is here:
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Steak and Kidney Pudding Recipe by Mr D
- A Steak and Kidney Pudding slow cooked by Mr D in his Thermal Cooker - Hmm, delicious steak and kidney pudding after 3 hours of cooking without fuel!
This steak and kidney pudding recipe is easy, but always a show stopper when I am demonstrating Mr Ds Thermal Cooker. This one we made at the weekend and is large enough for six servings.
For the recipe visit my site TheThermalCook.co.uk
Steak and Kidney Pudding - Recipes from Sophie Grigson
A classic British, savoury pudding recipe with Steak and Kidney - watch the video for step-by-step instructions or Make a great British classic with Sophie Grigson.
Steak and Kidney Pie
How to make Steak and Kidney pie, easy step by step simple instructions from start to finish.
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Delia Smith's Winter Collection: Episode 7
Comfort Foods and Casseroles
Delia Smith's winter recipes include braised lamb with flageolet beans, meatballs in goulash sauce, braised steak in madeira, steak and kidney pudding and Irish stew with crusted dumplings.
FAST Steak and kidney pudding in a pressure cooker. Ready in half the time.
Making suet pastry is so easy because it only uses two ingredients. You can reduce the cooking time by placing it into a pressure cooker.
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Chapter 1: Introduction to the Glycemic Index
Chapter 2: How the Glycemic Index Affects Weight Loss
Chapter 3: Understanding Glycemic Load
Chapter 4: Low Glycemic Index Foods for Weight Loss
Chapter 5: High Glycemic Index Foods to Avoid
Chapter 6: The Role of Fiber in the Glycemic Index
Chapter 7: Meal Planning and the Glycemic Index
Chapter 8: Glycemic Index and Exercise
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