Steak and Kidney Pudding on a wooden serving board

Savoury

Steak & Kidney Pudding

Serves 4

2 hrs cook time

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Ingredients

400g braising steak

150g lamb's kidney, diced

2 tbsp McDougalls or Be-Ro Plain Flour, seasoned

2 tbsp oil

1 small onion, chopped

375ml stock

1 tsp tomato puree

1/2 tsp mixed herbs

Pastry

200g McDougalls or Be-Ro Self-Raising Flour

100g Atora Original Suet

1/2 tsp salt

cold water to mix

Method

Step one
Preheat oven to 180°C, 350°F, Gas Mark 4.

Step two
Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool down.

Step three
Put flour, Atora Suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough. Roll pastry 2/3 pastry into a circle, and line a greased 1 litre (2 pint) basin with the dough, making sure any splits are sealed well.

Step four
Fill with the meat, reserving some of the gravy to thicken and serve separately. Roll remaining dough to fit the top, dampen edges and neatly tuck over the meat. Steam for 2 hours.

Cook’s Tip
Always top up the steamer with boiling water – adding cold water will make the pudding heavy.

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