Old English Steak And Mushroom Pudding Recipes

STEAK & KIDNEY PUDDING

Steps:

• Melt 1 1/2 tbsp of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden.
• Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining dripping to the pan and fry the meat until browned.
• Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 mins-1 hr 30 mins, stirring frequently, so that the flour in the sauce doesn't stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won't be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight.
• To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside.
• Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak & kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round with the sides to enclose.
• Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan.
• Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can't close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn't be required.
• Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.

TRADITIONAL STEAK AND KIDNEY PUDDING

Steps:

• Preheat the oven to 350 F/180 C. Heat a large casserole dish on the stove, add the drippings and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned. Add the onion , carrots, and stir again.
• Sprinkle the flour over the meat and vegetables and stir thoroughly.
• Add the stock, red wine, bay leaf , parsley, and tomato puree. Bring to a gentle boil, then reduce the heat and cover with a lid. Place in the hot oven and cook for 1 hour.
• Remove the casserole from the oven, season with salt and pepper to taste, and leave it to cool.
• Make the pastry. Place the flour, baking powder , and salt into a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave it to rest for 30 minutes.
• Grease a 2-pint pudding basin with the butter. Divide the pastry into 2/3 and 1/3 parts and roll the larger piece of dough into a circle large enough to line the basin with an extra 1/2" border. Dust your hands with a little flour then carefully line the basin with the dough.
• Add the meat mixture and roll the remaining dough into a circle large enough to make a lid. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.
• Cover the basin with two circles of greaseproof paper secured with kitchen string.
• Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry. Top up with boiling water as needed.
• Remove the pudding from the steamer, remove the greaseproof paper, and serve.

STEAK AND ALE PUDDING

Steps:

• Heat a drizzle of oil in a large frying pan and cook the onions and mushrooms until golden, then scoop out. Toss the steak in the seasoned flour and fry until browned (you might need a drop more oil). Add back the onions and mushrooms and add the tomato purée, brown ale and thyme, stirring them together thoroughly. Bring to a simmer, cover and cook for 2 hours before leaving to cool.
• To make the pastry, put the flour, suet, ½ tsp salt and a good grind of pepper in a bowl. Gradually mix in 150ml cold water with a dinner knife until it makes a dough.
• Bring together into a ball, wrap in clingfilm and rest in the fridge for 30 minutes.
• Roll the suet pastry out to a circle about 1cm thick and cut a quarter out of the circle and keep for the top. Use the rest of the pastry to line a well-buttered 1 litre pudding basin crimping the ends together.
• Fill the lined basin with the steak mix then re-roll the leftover pastry to make a lid. Crimp the edges together to seal.
• Lay a sheet of buttered baking paper on top of a sheet of foil, fold a pleat in the middle and smooth down to sharpen the pleat.
• Put the double sheet on top of the pudding baking paper-side down and mould to the top of the basin with your hands.
• Tie with string under the rim of the basin and tie a handle to make it easier to move.
• Trim any excess foil then put in a steamer or on an upturned saucer in a large pan and pour boiling water to halfway up the sides of the bowl. Steam for 2 hours keeping an eye on the water level. To serve, unwrap then carefully turn out onto a serving plate.

STEAK AND MUSHROOM PUDDING

Steps:

• Begin by making the filling. Heat 3 tbsp oil in a large saucepan over a medium heat. Coat a large handful of meat in the seasoned flour, shake off the excess, and add to the pan. Fry for 2 minutes until browned on all sides. Transfer to a dish with a slotted spoon and repeat with the remaining meat. Save the remaining flour. Add a further 2 tbsp oil to the pan and lower the heat. Stir in the onions, celery and carrots and gently fry for 10 minutes or until soft. Increase the heat slightly and mix in the crimini mushrooms. Fry briskly for 2 minutes until they are beginning to soften, then stir in the remaining seasoned flour. Cook for 4 minutes, then add the white wine, water, the herb bundle and the meat with its juices. Bring to the boil, then lower the heat, season, cover and simmer very gently for 1½ hours. Just before the meat is ready, melt the butter in a small frying pan. Add the chanterelles and fry for 3 minutes until just cooked. Season with the lemon juice, salt and pepper, then mix into the cooked beef. Adjust the seasoning, if necessary and, once cool, remove the herbs. Cover and chill until needed. Make the pastry about 2½ hours before you need to serve. Liberally butter a pudding basin with a capacity of around 1.3 litres. Mix the flour, baking powder and salt in a food processor. Add the butter and process until it forms fine crumbs. Tip into a bowl and stir in the suet, followed by enough cold water (about 135ml) to form a soft dough. Turn on to a lightly floured surface and lightly knead. Roll out ¾ of the dough to about 1cm thick. Use to line the basin. Fill the pastry with the cold beef stew, fold the dough edges over the filling and brush with water. Roll out the remaining pastry to make the lid and place over the filling, pinching the pastry together to seal. Take a sheet of foil, fold a pleat down the centre, liberally butter the foil and place, butter-side down, on the pudding with the pleat in the middle. Tuck the foil in firmly around the rim. Make a wide, treble-thickness strap of foil (long enough to lift the pudding out with) and place in a large saucepan. Put the pudding on it and add enough boiling water to come half-way up the basin. Tightly cover the saucepan, set over a medium heat and boil for 2 hours. Replenish the water regularly. When you're ready to serve, lift out the pudding. Remove the foil and loosen the edges of the pastry with a knife before inverting on to a plate. Give a few sharp shakes and it should come out. Serve with stir-fried greens.

OLD FASHIONED BEEFSTEAK PUDDING

Steps:

• Grease a basin, put a large pot of water onto the boil. Make the pastry with the flour, suet, salt, and water (or eggs). Roll it out and line the basin leaving a piece for the lid. Cut the steak into convenient pieces, flour and season them with pepper and salt; put them in the pudding. Pour in the ¼ pint of water, and put on the pastry lid. Tie over with a floured cloth, and boil as above.