28 January 2009

steak and kidney pudding

click image for slideshow
using Be-ro

keep those ingredients simple, it's packed full of flavour

1. hot watercrust
pastry ingredients

225g plain flour
1/2 teasp salt

100mil water
75g lard
  • Mix flour and salt in bowl, make a well in the centre.
  • Boil water and lard together, add quickly to the flour mixture. Mix rapidly with a wooden spoon.
  • Knead with hands until the dough is soft and pliable.
2. pudding filling ingredients

top rump steak, onion, 2 kidneys (soaked in milk), beef stock

  • Line a greased 1.2 litre (2 pint) pudding basin following Be-ro diagrams
  • Cut up meat and kidney, roll in seasoned flour, place in lined basin and fill full with stock.
  • Dampen the edge, roll out remaining pastry to fit top, seal edges well.
  • Cover with greaseproof paper and foil and steam for 4 hours, or even 5 hours


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