Steak and kidney pudding

Steak and kidney pudding

Steak and kidney pudding is a dish made by enclosing diced steak and beef, lambs or pigs kidney pieces in gravy in a suet pastry.

The pudding is then steamed for many hours until cooked. In making a pie, the steak and kidney is usually pre-cooked with chopped onions etc by simmering for a few hours, before placing it in a pie and baking in the oven. With Steak and Kidney pudding, the suet pastry is used to line a bowl into which the uncooked steak and kidney mix is placed with onions, stock etc... A suet pastry lid is then placed on top and sealed tightly. The top is then covered with muslin cloth which is tied round the bowl. This is placed on an upturned bowl within a saucepan (lid on) and steamed for about four hours or until the pudding is cooked. Some recipes then stipulate making a small opening in the top and pouring rich stock into the pudding ten minutes before serving.

Steak and Kidney pudding is a popular dish in the British Isles and regularly offered on the menu of pubs and restaurants. It is a favourite dish of the fictional character Rumpole of the Bailey.

The steak pudding is known colloquially as "Babby's Yead" (Baby's Head) in certain areas of North West England around Wigan, Leigh, Deane and Johnson Fold (Bolton).

ee also

*Steak and kidney pie

External links

* [http://www.bbc.co.uk/food/recipes/database/steakandkidneypuddin_4410.shtml bbc.co.uk] - Steak and kidney pudding recipe

*Hunter, Christopher; Shitesh Publishing (2007). North West Colloquialisms. ISBN 0345678936.


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