Steak, kidney and oyster pudding

servings6
2 hours 30 minutes

Ingredients

Pie mix

  • 500g of diced beef
  • 1 ox kidney, cleaned and diced
  • 2 onions, diced
  • 3 carrots, diced
  • 4 celery sticks, diced
  • 4 garlic cloves, minced
  • 3g of thyme, chopped
  • 200ml of Worcestershire sauce
  • 2l veal stock, or brown chicken stock
  • 6 oysters, shucked
  • 100g of plain flour
  • rapeseed oil
  • salt
  • pepper

Suet pastry

  • 350g of self-raising flour
  • 175g of suet
  • 1 pinch of sea salt
  • 1 drop of iced water

Method

1
Begin by preparing the suet pastry. Add the flour, suet and salt to a food processor and blitz together. Gradually add the iced water until a dough forms, then remove from the mixer, wrap in cling film and set aside in the fridge
  • 350g of self-raising flour
  • 175g of suet
  • 1 pinch of sea salt
  • 1 drop of iced water
2
For the pie mix, dust the diced beef in flour and season. Add some rapeseed oil to a large, heavy-based pan and heat until very hot. Add the beef and fry until golden brown all over
  • 500g of diced beef
  • salt
  • pepper
  • rapeseed oil
3
Once the beef is browned, remove from the pan and set aside in a large bowl. In the same pan, brown the ox kidney, then drain and set aside
  • 1 ox kidney, cleaned and diced
4
Add all of the vegetables to the same pan, fry until lightly golden brown in colour and add the thyme and garlic. Cook for a further 2-3 minutes, then add the contents of the pan to the bowl with the beef and ox kidneys
  • 2 onions, diced
  • 3 carrots, diced
  • 4 celery sticks, diced
  • 4 garlic cloves, minced
  • 3g of thyme, chopped
5
Deglaze the pan with the Worcestershire sauce, then return the meat and vegetables back to the pan and cover with the veal stock. Leave to simmer for 1 hour
  • 200ml of Worcestershire sauce
  • 2l veal stock, or brown chicken stock
6
Remove the suet pastry from the fridge 1 hour before you need it
7
Brush the pudding bowl with softened butter, then dust with a layer of flour. Roll out 3/4 of the suet pastry and use to carefully line the prepared bowl, ensuring there are no cracks or holes in the pastry. Trim the edges (leaving a small amount of overhang) then spoon in the pie mix and add the shucked oysters
  • 6 oysters, shucked
8
Roll the remaining 1/4 of pastry to a piece large enough to form a lid. Brush with a little water, then place onto the pudding, pinching and folding the edges to seal
9
Cut out a large disc of parchment paper (cartouche) and butter one side. Place butter-side down over the pudding and tie in place with string, ensuring you leave it loose enough to allow for expansion (you can also fold a pleat into the disc if you wish). Repeat this process with a piece of tin foil, securing the foil over the parchment
10
Preheat a steam oven to 100% steam
11
Cook the pudding in the steam oven for 2 1/2 hours, then carefully remove and turn out onto a large, deep serving dish - big enough to catch all of the gravy. Serve immediately