Cooking with wine is one of life’s little pleasures. However there are risks. The main risk is that the longer the dish takes, the greater the chance of mishaps occurring.
This particular dish took SIX (6) hours to complete. Now I’m not saying I was drinking wine for six hours but the results might suggest that. Anyway critical ingredients are shown below:
To create the traditional British steak and kidney pudding you will need:
- A pudding bowl with a rim (1 or 2 pint depending on now big you want it)
- Butter to grease the inside of the bowl
- 1 pound of stewing steak
- 3/4 pound of pig kidneys (get the white bits out)
- about 3/4 pounds of self raising flour (Americans call it self rising i think)
- beef suet (eg Atora)
- Worcestershire Sauce (yes ‘shire’ but don’t pronounce it)
- beef stock
- small onion finely chopped
- herbs, salt, pepper
Mix up the meat, onion, seasoning and a bit of flour in a bowl and set aside.
Yum! – dont worry it gets better
Then prepare the pastry (wine doesn’t help at this point). Mix the flour, suet, some salt in bowl. Add some water until you get a dough that is pliable but not too sticky:
Put the dough on a floured board and roll out to about 1/2 centimetre thickness:
Then cut off a quarter of it (for the lid). Actually you could have done this before the first rolling but I wasn’t thinking straight at the time – first mistake!
Then get the pudding bowl (butter the inside) and put the big bit of rolled out pastry into it and press down to cover the inside (make sure you get any airpockets out). Leave a flap of pastry dough coming over the top of the basin (second mistake – i forgot to do this). Then add the filling. Fill the bowl with beef stock and a good splash of Worcestershire Sauce:
Now put the smaller rolled out bit of pastry on top. Now you should have a flap of pastry (the base) that you use to fold over to create a really good seal. Or you don’t (like me) and just crimp it like a normal pie:
So far this has taken about 40 mins. Then get some foil and make a kind of fold in it so that when the pudding expands the foil gives. Then place over the top and mold round the edge. Get a length of string and tie round the foil under the pudding bowl ridge:
Now place a small plate upside down in a large pan. Put the pudding in the pan and add hot water to the pan so that it comes to about a third of the way up the side of the bowl. Put a tight fitting lid on the pan and simmer (very low heat). For five hours!!! Check any recipe – it says five hours.
So I did. It should have been four hours.
What’s it going to look like?
Once your creation has been simmering for what might feel like eternity (keep the water topped up) take it out of the pan and remove the foil. Place on a plate as shown above and prise the bowl off (hope you used enough butter!). If you cooked it too long it will be brown (my umpteenth mistake):
It should be a pale cream colour! However all is not lost. It still tastes fantastic. You should serve with peas and chips (fries) or mashed potatoes. Personally after that marathon I just stuffed it with ketchup (and wine).
Honestly it tastes divine!
Have you made one of these? How does this effort stack up? Go on I can take it…..