350g beef. 175g kidney. 1 smallish onion. 5 teaspoons Worcestershire sauce. As the meat goes in raw it is still going to need a long cooking time but I would try 4.5 hours to start with. We wouldn’t make individual puddings because you can’t get the right balance of filling to pastry and the recipe needs the long steaming.. Preheat the oven to 170ºC/350ºF/Gas 3. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to.
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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. STEP 2. 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.. This is my Steak & Kidney Pudding, one of the most iconic and distinctly British dishes. A classic from Victorian times you have to have one S&K Pudding in.
