Suet, mmm....sorry I got lost there for a moment:) I don't think I've mentioned this before but I'm a huge fan of traditional animal fats. They make for not just delicious food but nutritious and wholesome food as well. Steak and kidney pudding is a fine example of this with offal and braising steak slow-cooked for tenderness and encased in a suet pastry that will ensure everyone leaves the table delighted and satisfied.
I still think it's quite an event unveiling a steamed pudding whether savoury or sweet. Indeed, as a child I was always fascinated by the little bit of theatre that went with removing the pudding via its string handle, inverting it on a plate and revealing the imposing body of contents underneath. In this regard, homemade steak and kidney pudding certainly doesn't disappoint. The basin gives way to a glorious sandcastle like mound of suet pastry full of wondrous smells and the tease of filling as sauce bubbles ever so slightly through the little cracks that inevitably develop.
As for the taste, the suet pastry is surprisingly light with a touch of sweetness to it that contrasts with the filling beautifully. Whilst the slow-cooked contents (I strongly advise pre-cooking the filling instead of putting it in raw as per some recipes) leads the charge with melt-in-the-mouth beef and occasional textural delight courtesy of the lambs' kidney. Finally, the sauce is heady with the earthy quality of offal and, as such, provides the icing on the cake by uniting the filling and pastry in the most splendidly luscious of ways.
There's nothing other to say about this than it's an absolute must try.
RECIPE
See here.
BRAND LINKS
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