Steak and kidney pudding

Steak and kidney pudding is a traditional British dish that consists of diced beef steak and lamb's kidneys combined into a gravy which is then encased in a soft suet pastry and steamed. This dish is a variation of the older steak and kidney pie, which dates back to at least the early 19th century.

History

The origins of steak and kidney pudding are rooted in the British tradition of meat pies. The first recorded recipe of a steak and kidney pie comes from Alexis Soyer, a famous 19th-century British chef, who included it in his book "A Shilling Cookery for the People". The pudding variation of the dish, which uses suet pastry instead of the traditional shortcrust, became popular in the late 19th century.

Preparation

The preparation of steak and kidney pudding involves several steps. First, the steak and kidneys are diced and combined with onions and seasoning. This mixture is then cooked until it forms a thick gravy.

While the meat is cooking, the suet pastry is prepared. Suet, a type of animal fat, is combined with flour and water to create a soft dough. This dough is then rolled out and used to line a pudding basin.

The cooked meat and gravy mixture is spooned into the pastry-lined basin, and then the pastry is folded over the top to seal the pudding. The pudding is then covered and steamed for several hours.

Variations

There are several variations of steak and kidney pudding. Some recipes include additional ingredients such as mushrooms or bacon. In some regions, the dish is made with a mixture of beef and pork kidneys, while in others, only lamb's kidneys are used.

In popular culture

Steak and kidney pudding has a strong presence in British popular culture. It is often associated with the traditional British pub and is a common dish in British comfort food. The dish is also frequently mentioned in British literature, such as the works of Charles Dickens and George Orwell.

See also

• British cuisine
• Meat pie
• Suet pudding