Steak & kidney pudding

Name: Steak & kidney pudding | Asda Good Living
Total time: 4 h 5 min
Yield: 6
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 1 small carrot, peeled and finely diced; 450g pack Butcher's Selection Beef Stewing Steak; 225g beef or lamb kidney, chopped; 1 tsp fresh thyme leaves, chopped; 1 heaped tbsp flour; 1 tbsp Worcestershire sauce; 100ml ale; 1 Knorr Beef Stock Pot, mixed with 100ml boiling water; 375g self-raising flour; 125g Atora The Original Shredded Beef Suet; Pinch of mustard powder

This recipe uses budget friendly cuts of meat to make a rich, savoury filling, perfect for a cold day.

By Asda Good Living,21st September 2015

(3 votes)

Cook: 4 Hours 5 Mins

Serves: 6

Price: £2.50 per serving

Nutritional Information

Each 324g serving contains

Energy
2427kj
580kcal

29%

Fat
24.6g

High
35%

Saturates
12.3g

Med
62%

Sugars
3.9g

Low
4%

Salt
1.62g

High
27%

of your reference intake.
Typical energy values per 100g:
749kj/179kcal

Ingredients

1 tbsp olive oil

1 small onion, diced

1 small carrot, peeled and finely diced

450g pack Butcher's Selection Beef Stewing Steak

225g beef or lamb kidney, chopped

1 tsp fresh thyme leaves, chopped

1 heaped tbsp flour

1 tbsp Worcestershire sauce

100ml ale

1 Knorr Beef Stock Pot, mixed with 100ml boiling water

375g self-raising flour

125g Atora The Original Shredded Beef Suet

Pinch of mustard powder

Method

Heat the oil in the pan and cook the onion for 5 minutes. Add the carrot and cook for another minute. Remove with a slotted spoon, then brown the steak and kidney in batches. Add the onion and carrot, plus the other ingredients, to the pan. Simmer gently, uncovered, for 2 hours. Allow to cool.

Mix the flour, suet, a pinch of salt and mustard (if using). Pour in 250ml water and mix to make a dough.

Knead briefly on a floured surface. Roll out three-quarters of the dough to 1cm thick. Use to line a well greased 1L pudding basin. Keep the remaining pastry for the lid.

Spoon in the filling. Roll out the remaining pastry tomake a lid. Brush the edges with water, lay the lid on top and pinch to seal. Cover with foil, allowing 1-2cm room for the pudding to expand. Tie string around the basin so it's easier to lift when hot.

Put in a pan and pour in enough boiling water to come halfway up the basin.

Cover and simmer for 1 hour 30 minutes, topping up the water as necessary. Turn out and serve.