Mary Berry Steak And Kidney Pudding

Mary Berry's Steak and Kidney Pudding is a classic British dish, embodying the comforting, hearty flavors of traditional British cuisine. This recipe captures the essence of home cooking with its rich, savory filling and tender, flaky pastry.

Mary Berry Steak And Kidney Pudding: A Hearty Classic

Mary Berry, known for her simple yet delicious recipes, offers a version of Steak and Kidney Pudding that combines beef, kidney, and a variety of vegetables and seasonings, encased in a suet pastry. This dish is perfect for those looking for a taste of British tradition in their kitchen.

Ingredients for the Steak And Kidney Pudding

The filling ingredients include:

• Vegetable oil and unsalted butter for sautéing
• Stew beef and beef kidney, providing the classic flavors of the pudding
• Aromatic vegetables like onion and carrot, enhancing the depth of flavor
• Seasonings such as garlic, tomato paste, Worcestershire sauce, flour, English mustard powder, fresh rosemary, and thyme, all contributing to the rich gravy
• Guinness and beef stock, adding a robust, malty depth to the filling

For the pastry:

• All-purpose flour, baking powder, salt, and beef suet come together to create a durable yet tender casing for the pudding
• Butter for greasing the bowl ensures the pudding does not stick during the cooking process

Preparation Instructions for the Steak And Kidney Pudding

1. The beef and kidney are sautéed until browned, then simmered with the aromatic vegetables, seasonings, Guinness, and beef stock to create a rich filling.
2. The pastry is made by combining flour, baking powder, salt, and suet, then kneaded into a smooth dough.
3. After greasing a pudding basin, the pastry is pressed into the bottom and sides, filled with the steak and kidney mixture, and sealed with a pastry top.
4. The pudding is then steamed for two hours until cooked through.

Storage and Reheating

Mary Berry's Steak and Kidney Pudding can be stored in the refrigerator for a few days or frozen for longer storage. It reheats well in the oven, covered with foil to prevent drying out, or in the microwave for a quick option.

Nutritional Information

This dish is rich in protein and iron, thanks to the beef and kidney. However, it is also high in fat, particularly saturated fat from the suet and beef. Moderation is key when enjoying this traditional British pudding.

FAQ about the Steak And Kidney Pudding

• Can I substitute the beef kidney? Yes, you can use additional beef if you're not a fan of kidney.
• Is there a vegetarian alternative? While this particular recipe is meat-based, you could experiment with mushroom and lentil fillings for a vegetarian version.
• How can I make the pastry lighter? Reducing the amount of suet slightly and ensuring you add enough water to make a smooth, pliable dough can help.

Mary Berry's approach to this recipe emphasizes simplicity and tradition, making it accessible for home cooks to recreate a piece of British culinary heritage in their own kitchens​​​​.