60g beef dripping
1kg diced beef
Salt and pepper
500g diced ox kidney
300g chopped onion
20g tomato puree
1litre Essential Cuisine Premium Instant Gravy Mix
2 bay leaves
10g chopped fresh thyme
20ml Worcestershire sauce
Butter for the basins
For the suet pastry:
500g self raising flour
300g beef suet
250ml cold water
Making the suet pastry:
1. Sieve the flour and salt together in a basin.
2. Add the suet and lightly mix in.
3. Make a bay and pour in the water, mix lightly to form a paste.
4. Cover and allow to rest.
1. Heat the dripping in a suitably sized pan.
2. Season the beef evenly with freshly ground pepper and sea salt, carefully add to the hot dripping and colour on all sides. Remove beef with a slotted spoon and place into a bowl.
3. Repeat with the kidney and add to the beef.
4. In the same pan, gently fry the onion until soft, but with not too much colour.
5. Stir in the tomato puree, deglaze the pan with the gravy, releasing any sediment from the bottom of the pan.
6. Add the bay leaves, thyme and Worcestershire sauce, bring back to the boil and pour over the browned beef and kidney, give it a good stir.
7. Line 2 x 15cm pudding basins with ¾ of the paste. Fill with the mixture to within 2 cm of the tops.
8. Moisten the edges, then roll out the remainder of the paste and cover the puddings.
9. Seal the edges firmly, cover with buttered greaseproof paper and pudding cloths, tie securely.
10. Steam for 3 ½ to 4 hours, remove the cloths and papers.
11. Your Steak and Kidney Pudding is now ready to spoon onto warm plates, with your choice of seasonal vegetables and hot buttered new potatoes or mash.