Steak and Kidney Pudding

Ingredients

• 4 lb. ‘Frenlite’ Suet Crust Pastry
• 4 oz. Kidney
• 1 lb. Stewing Steak—lean
• 1 tablespoon Flour
• 1 tablespoon Chopped Parsley
• Pinch of Pepper
• 4 teaspoonful Salt

Method

1. 1

   Roll out the pastry and line a greased 2-pint pudding basin saving sufficient for covering.

2. 2

   Cut the meat and kidneys into small pieces and roll them in the flour and seasoning.

3. 3

   Add the parsley and turn into the lined basin with enough cold water to come just below the level of the meat.

4. 4

   Wet the edges of the pastry.

5. 5

   Cut out the remaining piece to the size of the top of the basin, place it in position and press lightly together.

6. 6

   Cover with greased greaseproof paper twisting under the rim to secure and put a cloth on top.

7. 7

   Have ready a saucepan with boiling water deep enough to reach halfway up the basin, place in the pudding, put on the lid, and boil fast for at least 45 minutes.

8. 8

   The heat can then be lowered but the water must be kept boiling to prevent the crust from becoming heavy.

9. 9

   Replenish water from a steaming kettle as necessary.

10. 10

    Boil for 3 hours in all.

11. 11

    A good plan is to prepare extra hot gravy to pour in when pudding is cut.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 8. The excerpt below is the record exactly as published.

STEAK AND KIDNEY PUDDING 4 lb. ‘‘Frenlite’’ Suet Crust Pastry 4 oz. Kidney 1 Ib. Stewing Steak—lean 1 tablespoon Flour 1 tablespoon Chopped Parsley, Pinch of Pepper optional 4 teaspoonful Salt

Cook this with the app: pantry check, scaling, and the assistant.