Preheat the Oven:
Heat your oven to 180°C (350°F) to prepare for baking.
Brown the Meat:
Heat oil in a large frying pan and brown diced beef steak and kidney until caramelized for maximum flavor.
Add Aromatics:
Once browned, add chopped onion and garlic, cooking until soft and fragrant.
Thicken the Gravy:
Sprinkle in flour and stir to create a thick gravy, then slowly pour in beef stock while stirring continuously. Add Worcestershire sauce for depth of flavor.
Season and Simmer:
Season with salt, pepper, and thyme, then simmer for 10-15 minutes until thick and glossy.
Making the Pudding Dough: Creating the Pastry
Prepare the Dough:
In a mixing bowl, combine self-raising flour, suet, and salt, gradually adding enough cold water to form a soft dough.
Roll Out the Dough:
Roll out the dough on a floured surface until it’s half a centimeter thick.
Line the Basin:
Cut out a circle of dough to line the base and sides of a pudding basin.
Fill and Seal:
Spoon the meat filling into the lined basin, then cover with another circle of dough. Seal the edges and make a vent in the center.
Steam the Pudding:
Cover the basin with foil and secure tightly. Place in a pot with boiling water, ensuring water comes halfway up the sides. Steam for 3-4 hours.
Serving: Enjoying the Dish
Remove and Cool:
Carefully remove the pudding from the pot and let it cool for a few minutes.
Unwrap and Slice:
Unwrap the pudding and slice into golden crust to reveal the meaty filling inside.
Plate and Serve:
Serve slices of Steak and Kidney Pudding with mashed potatoes, peas, and gravy.
Enjoy:
Embrace the comfort of this classic British dish and savor every mouthful.
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