Steak and Kidney Pudding Cooked in the Slow Cooker, taken from Tom’s Barn Blog & Gallery, referencing a book by Dianne Page “Slow Cooking Properly Explained” published by Right Way (an imprint of Constable and Robinson).
Steak and Kidney Pudding Recipe:
- 175g (6oz) self-raising flour
- 85g (3oz) shredded suet
- Pinch salt
- 450g (1lb) lean stewing steak, cut into cubes
- 225 (8oz) ox or lamb kidney, cut into cubes
- 1 medium onion, finely chopped
- Freshly milled black pepper
Preheat the slow cooker on HIGH. Grease a 1litre (1 3/4pt pudding bowl (greasing is important otherwise it won’t turn out, as I discovered!)
Mix together the flour, suet and seasoning with enough water to make a soft dough. Reserve 1/3 for the lid and roll out the remainder on a lightly floured surface. Use this to line the pudding basin.
Mix together the steak, kidney, onion, salt and pepper and pack carefully into the pastry-lined pudding basin. Add 2 tbsp water. The pudding should not quite fill the bowl to allow room for the crust to rise
Roll out the remaining pastry to make the lid. Moisten the edges of the pastry with water and press the lid into position. Cover with *greased greaseproof paper or foil.
*I tore off enough to paper to allow me to fold a seam across the middle to give space for the pastry to rise, and sealed the paper down by tying string tightly round the rim.
*To avoid scalding yourself, fold a length of foil which you leave under the bowl with the ends loose at the top to lift the bowl in and out.
Using this lifting foil strap lower the bowl into the slow cooker. Pour in enough boiling water to come half way up the side of the basin. Put the lid on, and cook on HIGH for 6-8 hours. Resist any temptation to peep!
Take the bowl out of the slow cooker, again using the foil lifting strap . Remove the greaseproof paper, and turn the S&KP out onto a warmed plate. Serve with some vegetables that you can cook at the last moment.