Steak and Kidney Pudding

Ingredients

• 1 lb. stewing steak
• 2 oz. kidney
• 1 tablespoon plain flour
• 1 teaspoon salt
• Pinch of pepper
• Cold water

Method

1. 1

   Cut up the meat and kidney and roll the pieces in the sifted flour, salt and pepper.

2. 2

   Line a greased pudding basin with three-quarters of the pastry.

3. 3

   Put in the meat and pour in cold water almost to come through.

4. 4

   Cover with the remaining pastry and pinch the edges together.

5. 5

   Steam or boil for 3 hours.

6. 6

   Add boiling gravy or stock to the pudding as you cut it.

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 7. The excerpt below is the record exactly as published.

STEAK AND KIDNEY PUDDING Suet pastry (see page 7) 1 lb. stewing steak 2 oz. kidney 1 tablespoon plain flour 1 teaspoon matt . Pinch of pepper Cold water Cut up the meat and kidney and roll the pieces in the sifted flour, salt and pepper. Line a greased pudding basin with three-quarters of the pastry. Putin the meat and pour in cold water almost to come through. Cover with the remaining pastry and pinch the edges together. Steam or boil for 3hours. Add boiling gravy or stock to the pudding as you cut it. (Variation |.) BEEF AND BEAN PUDDING Use 4-2 lb. steak for the filling, together with 3 oz. haricot beans (soaked 24 hours before using). (Variation Il.) BEEF AND VEGETABLE PUDDING Use only 4-3? lb. meat and fill up the basin with diced carrots, turnips and parsnips. (Variation Ill.) RABBIT (or CHICKEN) PUDDING Cut up and wash the rabbit (or chicken) and 1 rasher streaky bacon. Roll the pieces in 1 tablespoon flour mixed with } teaspoon grated nutmeg and pepper and salt to taste. Continue as for Steak and Kidney Pudding. CAP PUDDING (4-5 Servings.) 6 oz. Albatross Self-Raising Flour Few drops of vanilla essence Pinch of salt 1 egg 2 oz. margarine Milk or water 2 oz. sugar 2-4 tablespoons jam or mar- malade Well grease a pudding basin and add the jam or marmalade. Sift the flour and salt. Cream the margarine and sugar very well. Beat in the essence and then the egg. Add the flour and enough 14 milk or water (about 2-3 tablespoons) to make a not too soft batter. Turn into the prepared pudding basin (to two-thirds full) and steam 1?-2 hours. Turn outontoa deep dish, when the jam will be capped on top. Add more hot jam sauce if desired. ( Variation) GINGER PUDDING Sift one good teaspoon ground ginger and } teaspoon ground Cinnamon with the flour, and omit the jam or marmalade. Serve with golden syrup sauce (2 tablespoons syrup to 1 table- spoon water, heated together). COTTAGE PUDDING 134 breakfastcups stewed apples (cold) 4 oz. Albatross Self-Raising Flour Pinch of salt 3 oz. margarine 1 egg 2 tablespoons sugar } pint milk Few drops lemon essence Place the apples in an oven dish. Rub the margarine into the flour and salt. Whip the egg well and beat into the sugar. milk and mix all into the flour, etc. Add the Add the lemon essence. Pour over the apples and bake in a moderate oven for 35-40 minutes. CHRISTMAS PUDDING 4 oz. Albatross Self-Raising Flour 1 teaspoon ground cinnamon + teaspoon ground ginger 4 teaspoon grated nutmeg 4 teaspoon salt

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