Traditional steak and kidney pudding, a high-calorie but delightful comfort food when the weather outside is frightful. It is made in the slow cooker with a suet crust top. The fried onions can be added with the meat, or served separately.
1 beef stock cube, or 1 teaspoon Bovril® or Marmite® to taste
For the crust
200g plain or self-raising flour
salt to taste
50g shredded (packet-type) suet
Method Prep:15min › Cook:7hr › Ready in:7hr15min
Toss the cubed beef and kidneys in the seasoned flour until well coated. Transfer to the slow cooker.
Cover with about 2 cupfuls hot but not boiling water, then add more hot water until there is 1 inch of water above the meat layer. The pot should not be more than two-thirds full, or there will not be room for the suet crust.
Cook for at least 60 minutes on 'High' then reduce to 'Low' and cook for 5 to 7 hours until the gravy has just thickened.
Make up the suet crust: Mix the flour, salt an suet then add enough cold water to make a paste. It should have a dropping consistency.
Drop dollops of the suet mix on top of the cooked meat layer. Cook on 'High' for 15 minutes, then reduce to 'Low' until the suet crust has stopped rising. Turn off the heat, but leave unopened for another 10 minutes. The suet crust should rise and become soft and fluffy.
Serve with a mix of fried onion and mushrooms, as well as a generous helping of peas, and maybe a slice of wholemeal bread.