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STEAK AND KIDNEY PUDDING

STEAK AND KIDNEY PUDDING

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Serves: 6 generously

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  • Nigella Recipe

I often double the quantities for the meat filling, then freeze half, so I'm only a defrost away from another pudding. Traditionally, oysters were added to steak and kidney pud; I thought a little oyster sauce might be an appropriate contemporary adaptation, and it was, rewardingly so. And I happened to find some beer called Oyster Stout which seemed entirely right for it too, but it's hardly essential: any stout in a storm . . .

I always cook the meat filling a day or two in advance: the flavours deepen wonderfully and the whole thing seems less of a performance.

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Ingredients

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For the filling

  • 2 tablespoons plain flour
  • ½ teaspoon English mustard powder
  • 500 grams stewing steak (cut into 2cm pieces)
  • 250 grams lamb's kidneys (cut into chunks)
  • 25 grams butter
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 150 grams flat mushrooms (peeled and roughly chunked)
  • 150 ml beef stock
  • 150 ml stout
  • 1 scant tablespoon oyster sauce

For the suet crust

  • 350 grams self-raising flour
  • ½ teaspoon salt
  • 175 grams suet
  • ½ teaspoon English mustard powder
HOW TO BE A DOMESTIC GODDESS

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Method

You will need a 3 litre plastic pudding basin with lid, both well buttered.

  1. The 2 hours of steaming - which involves little activity on your part - seems less of a consideration when separated from the pudding's preparation. So, preheat the oven to 140ºC/gas mark 1, season the 2 tablespoons of flour with salt, pepper and the mustard powder, and put it into a plastic bag along with the steak and kidney. Seal it, and toss everything about to get an even coating of flour.
  2. Warm the butter and oil in a casserole and brown the meat (including the kidney) in batches, removing each to a dish. Fry the onion in the pan, then add the mushrooms and fry them briefly, adding more oil if you need it. Put all the meat back into the casserole and over a medium heat add the stock, stout and oyster sauce. Bring it to the boil, scraping any floury bits off the bottom. Cover with a lid and cook in the preheated oven for 1½ hours. When it's cooked, check the seasoning and put aside to cool.
  3. About 2½ - 3 hours before you want to eat, fill a large saucepan with water and bring to the boil. When it begins to boil, start making the pastry, and not before. Mix the flour, salt, suet and mustard powder in a large bowl; then, stirring with a wooden spoon, add enough cold water to make a firm dough.
  4. Roll out on a floured surface into a large circle, approximately 5mm thick, and cut away a quarter segment from the circle to use later as the lid. Ease the three-quarter circle of pastry into your buttered pudding basin; there should be about 3cm of overhang. Spoon the cold filling in, not letting it come up higher than about 2cm below the rim. Roll out the quarter segment into a small circle to fit the top and seal it with the overhanging edges. Clip on the basin's buttered lid, immerse it in water or place it in a steamer over water and leave it there for 2 hours, remembering to check water levels occasionally.
  5. Turn the pudding out onto a plate with a good lip, or some sort of shallow bowl: there is a wonderful moment when, like a bulldozed building, your pudding begins to crack and crumple and then cascades downwards; you need to make sure every thick oozy bit of stout, beefy liquid is safely contained.

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