A Steak and Kidney Pudding in a Thermal Cooker

    A Steak and Kidney Pudding in a Thermal Cooker

    39saves
    4hr15min


    5 people made this

    About this recipe: Hmm, delicious steak and kidney pudding – after 3 hours of cooking without fuel! This steak and kidney pudding recipe is easy, but always a show stopper when I am demonstrating Mr D’s Thermal Cooker. This one we made at the weekend and is large enough for six servings.

    TheThermalCook Hampshire, England, UK

    Ingredients
    Serves: 6 

    • 250g self raising flour
    • 125g shredded suet
    • 1/2 teaspoon salt
    • 180ml cold water
    • 500g steak, cubed
    • 250g calf's kidney, core removed and chopped
    • 2 tablespoons flour, seasoned with salt and pepper
    • 6 tablespoons cold water
    • 1 tablespoon Worcester sauce

    Method
    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Put 250g of flour, 125g of suet and 1/2 teaspoon salt in a mixing bowl and mix together.
    2. Make a hollow in the middle of the mixture, pour 60ml of the water into the hollow and spoon the dry ingredients into the water until it is absorbed. Repeat with 120ml of water. The mixture should now be bound into a ball of soft dough. If there is still some loose flour and suet, add a little more water to unite with the dough.
    3. Use 2/3 of the dough to line a 1 litre pudding basin, making sure there are no holes in the dough wall. Keep the remaining 1/3 of the suet dough for the pudding lid.
    4. Put a 30mm high trivet into the inner pot of Mr D’s Thermal Cooker and add enough water (cold or warm) to come 45 cm above the trivet. Put the inner pot on the hob and bring the water to the boil.
    5. Toss the cubed steak and kidney in the seasoned flour.
    6. Heat 2 tablespoons of cooking oil in a cooking pan, add the meat and turn it to seal. Add half the quantity of meat at a time so that the pan keeps hot enough to seal the meat quickly. When sealed it will be light brown.
    7. Take the pan off the hob. Add 6 tablespoons of cold water and 1 tablespoon of Worcester sauce. Stir so that the flour absorbs the water and Worcester sauce and mixes into a gravy.
    8. Put the meat and gravy into the dough-lined pudding basin.
    9. Shape the remaining 1/3 of suet dough to make a lid for the pudding, position it on top of the meat filling and press the dough edges together to form a seal. Place a circle of greaseproof or baking paper on top of the pudding.
    10. Place a piece of eco-friendly foil over the pudding and tie firmly in place with string. Remember to leave a loop of string to help pull the pudding basin out when cooked.
    11. Place the pudding basin into the inner pot to rest on the trivet. The boiling hot water should reach about 3/4 up the side of the pudding bowl.
    12. Make sure the water is lightly boiling, put the lid on the inner pot and maintain on the hob at boiling point for 35 minutes.
    13. Put the inner pot into the vacuum-insulated outer Thermal pot, close the outer pot lid and leave to thermal cook without power for 2 1/2 hours.

    Cook's note

    If Mr D’s Thermal Cooker is left unopened you can serve this dish up to 6 1/2 hours after starting the thermal cooking.

    See it on my blog

    Check out this recipe on The Thermal Cook's blog

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate