Steamed Beef and Kidney Pudding
Classic steamed beef and kidney pudding with suet crust — a hearty British heritage dish with 52g protein per serving. Rich, deeply savoury and satisfying.
25mPrep
120mCook
4Servings
420Calories
52gProtein
Ingredients
- 500 glean braising steak
- 150 gox kidney
- 200 gself-raising flour
- 80 greduced-fat suet
- 200 mlbeef stock
- 1 mediumonion
- 1 tbspWorcestershire sauce
- 100 gmushrooms
- 2 sprigsfresh thyme
- 1salt and pepper
Ingredients
- 500 g lean braising steak
- 150 g ox kidney
- 200 g self-raising flour
- 80 g reduced-fat suet
- 200 ml beef stock
- 1 medium onion
- 1 tbsp Worcestershire sauce
- 100 g mushrooms
- 2 sprigs fresh thyme
- to taste salt and pepper
Instructions
- Mix flour, suet, salt and enough cold water to form soft dough.
- Line greased pudding basin with 2/3 of pastry.
- Cube steak and kidney, season, toss with flour.
- Fry onion and mushrooms 5 minutes. Mix with meat, stock, Worcestershire and thyme.
- Fill pastry, cover with remaining pastry lid, seal edges.
- Cover with foil, steam for 2 hours. Unmould and serve.