Meats Recipes -   Steak, Kidney and Oyster Pudding Recipe

  
 

Meats Recipes -  Steak, Kidney and Oyster Pudding Recipe

Ingredients

Serve 6-8

Pastry:

  • butter, for greasing

  • 250 g/8 oz suet, shredded

  • 500 g/1 lb plain flour, plus extra for dusting

  • 50 g/2 oz fresh white breadcrumbs

  • pinch of salt

  • 300 ml/1/2 pint cold water 

Filling:

  • 2 tablespoons plain flour, seasoned

  • 1.5 kg/3 lb rump steak trimmed and cut into 2.5 cm/1 inch cubes

  • 500 g/1 lb ox kidney, chopped

  • 1 small onion, grated

  • 2 teaspoons Worcester shire sauce

  • 2 teaspoons chopped parsley

  • 6 oysters, fresh or canned

  • 600 ml/1 pint Beef Stock

  • salt and pepper

Method:

  1. Grease a 2.4 liter/4 pint pudding basin. To make the pastry, mix together all the dry ingredients, then add the water slowly, to make a smooth, pliable dough.

  2. Turn the dough on to a floured surface and rollout. Reserve enough to cover the top of the pudding. Cut a strip long enough to line the basin sides, plus a round for the bottom. Press to seal the edges together.

  3. To make the filling, sift the flour on to a plate, then roll the meat and onion in it and put into the lined basin.

  4. Add salt, pepper, the Worcestershire sauce, parsley and oysters and mix in carefully. Add the stock, which should not come higher than 2.5 cm/1 inch from the top. Roll out the remaining suet crust to fit the top.

  5. Moisten the edge and lay it on, pressing down at the rim. Cover with buttered grease proof paper or aluminum foil pleated across the middle to allow the pudding to rise.

  6. Tie securely and place in the top of a steamer or in a deep saucepan. Pour in boiling water. If the pudding is in a saucepan, do not let the water come above the rim of the basin.

  7. Put the lid on the saucepan or steamer and cook for 4-5 hours, topping up the water as necessary. Longer cooking will only improve the pudding.

  8. To serve, remove the paper or foil and wrap the basin in a napkin or folded tea towel.