Name: Steak And Kidney Pudding With An Indian Touch
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6
Cuisine: Asian Fusion
Ingredients: 350g self rising flour; 250ml cold water; 1 teaspoon salt; 200g beef grated beef suet; 1 kilo beef rump cut into 2 inch cubes; 200g finely chopped ox kidney; 2 tablespoons flour; 1 large onion finely cut; 1 tablespoon ginger puree; 2 tablespoon garlic puree; 1 tablespoon cumin powder; 2 green chilli peppers finely chopped; 1 tablespoon freshly ground black pepper; 1 small bunch finely chopped fresh coriander; 2 bay leaves; beef stock; salt and pepper to taste

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This is steak and kidney pudding with a spicy difference!

Yield: 6

Steak And Kidney Pudding With An Indian Touch

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

350g self rising flour
250ml cold water
1 teaspoon salt
200g beef grated beef suet
1 kilo beef rump cut into 2 inch cubes
200g finely chopped ox kidney
2 tablespoons flour
1 large onion finely cut
1 tablespoon ginger puree
2 tablespoon garlic puree
1 tablespoon cumin powder
2 green chilli peppers finely chopped
1 tablespoon freshly ground black pepper
1 small bunch finely chopped fresh coriander
2 bay leaves
beef stock
salt and pepper to taste

Instructions

1. Mix the pasty ingredients together and then whack the dough onto a floured surface and kneed into a soft dough ball.

Now place the beef cubes,, kidney, flour, chopped onion, ginger, garlic, coriander, cumin powder and chillies into a bowl and mix well. Set aside.

Roll your pastry out into a 14” circle and then cut one forth of the pastry off as pictured to use as a top to your pudding.

2. Fold the remaining 3/4 circle together to form a bowl shape and place in your 3 litre bowl. Be sure the the pastry dough is about an inch higher than the top of the bowl.

3. Flatten the excess dough around the top of the bowl and sprinkle a bit of water around the pastry rim.

Pour the beef mixture into the pastry bowl and then fill almost to the top with beef stock.

4. Roll out the remaining dough - the part you cut off - into a round top for your pudding and cover it pressing hard to ensure no juice can get out. Cover this with a floured tea towel and tie into place with a piece of string.

5. Place some sort of rivet inside the large pan. I use a 1 kilo metal kitchen weight. Place a tea towel on it and then put the steak and kidney pudding bowl on that.

6. Carefully fill the pan basin with water so that the water level is about half way up the steak and kidney pudding bowl.

Bring to a boil and then reduce the heat to a nice steady simmer. Cover the pan and allow to steam for four hours.

Be sure to check the water level often to ensure it doesn't boil dry.

7. Tip upside down on a serving plate to reveal an amazing spicy steak & kidney pudding!

I think a steak and kidney pudding like this one could very well have been presented at the great feasts of the British Raj.

Yesterday afternoon I was a bit tired and trying to think of something easy to make for dinner. I started thumbing through my old cookbooks and found a recipe I’d made many times before but had forgotten about in recent years.

It was the steak and kidney pudding recipe in Rick Stein’s Food Heros cookbook. It is such an easy recipe though it looks like it could be difficult. It really isn’t.

This time I decided to change it a bit. I wanted to see what Rick’s recipe would taste like with a bubbling hot beef curry inside the tasty suet pastry. I’m so glad I did. It was amazing.

So here it is. There wasn’t a drop of sauce or a crumb of pastry leftover.

Note: You will need a 3 liter oven proof round bowl, a large pan with a tight fitting lid big enough to hold the 3 litre bowl, two tea towels and some string.

I usually make my pastry first.