Steak Pudding
Cowbridge Kitchen
Steak and Kidney is a classic combination and is most often used as a Pie or Pudding filling.
In this recipe I have replaced the Kidney with Vegetables to add a twist on the classic Steak and Kidney Pudding.
In this recipe I have used 2 tins of stewed steak for convenience but you could stew your own steak as I have done for this Beef Stew
I like to serve these Steak & Vegetables Puddings with light fluffy Mashed Potato and a bit of extra Gravy.
30 mins Prep time
2hr 30 mins Cooking time
Time
This is based on a single pudding
Calories: 344
Protein: 15g
Fat: 15g
Carbohydrates: 35g
Fiber: N/A
Sugar: 5.7g
Nutrition
Servings
Anybody can have a go at this recipe, but some experience is needed to make this
Difficulty
This recipe calls for 2 tins of stewed steak, you could slow cook your own steak at a saving of around £1.50.
Cost to make:
£7.22 / $9.14 (Est.)
Equipment:
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Pudding Tins,
Steak and Vegetable Suet Pudding
The suet pudding in the UK is often found on pup menus, suet pastry encases a rich gravy and steak.
This is normally accompanied with kidney so you get a Steak and Kidney Suet Pudding.
This recipe is for a Steak and Vegetable version of the pub classic, Steak and Kindey Pudding.
Cuisine: British
ingredients
280 g Self Raising Flour
1/2 teaspoon of Baking Powder
140 g Beef Suet
A Pinch of Salt
75 ml Cold Water
For the Filling
2 Tins of Stewed Steak
25 g Beef dripping
1 Onion (Diced)
2 Carrots (Diced)
1 Beef Stock Cube
25 g Flour
1 Bay Leaf
15 ml Tomato puree
Cooking Instructions
-
For the Pastry
- Combine the flour , Salt & Baking powder into a large bowl. Then Mix the dry ingredients together.
- Add the Suet.
- Slowly add the water to the mix, then combine with your hands until slightly sticky
- Knead the pastry with your hands for 5 - 10 minutes.
- If the Pastry becomes to sticky add a small amount of flour.
- Knead until smooth.
- Leave the pastry aside for about 30 minutes.
- Peel and Dice your Onion and Carrots.
- Melt the Beef dripping in a saucepan then fry off the veg for about 10 minutes.
- Add the 25 g of Flour and Beef Stock Cube.
- Mix to a paste.
- Add the two tins of Stewed Steak and the Bay Leaf.
- Cover and simmer for around 30 minutes or until the carrots are soft.
- Remove from the heat and set aside.
- Grease your pudding tins with butter. Make sure that you completely cover the inside of each tin.
- Roll out the pastry and cut out large circles , enough to fit inside each pudding tin.
- Line the tin's with the pastry.
- Fill each tin with enough filling to the top.
- Roll out more pastry cutting out circles large enough to make the lids.
- Using your finger , wet around the rim of each pudding before crimping on the lids.
- Tightly cover with tin foil to form a water-proof cover around each pudding.
- Bring a pan of water to the boil, then place each pudding in the pan so that the water covers up to 1" from the top.
- Then simmer for around 2 hrs , or until the pastry is fully cooked.
Traditionally this type of pudding is Steak and Kidney, but here I am making it with Steak and Vegetables.