Steak & Kidney Pudding Recipe | My Harry Potter Kitchen III (Recipe 33)
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This is the Wizarding World-inspired YouTube series where I'm baking my way through the Harry Potter books and conjuring up brand new recipes for each and every item of food and drink that's mentioned along the way! Last week we served up an alcoholic pumpkin juice cider recipe perfect for Halloween!
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This week, we've got a British classic dish that's packed full of magical flavours!
This week we're heading back to Chapter Six of the Prisoner of Azkaban "Talons and Tea Leaves" for our next recipe:
"said Hermione anxiously, not touching her steak and kidney pudding"
Don't let the name fool you - this one isn't a dessert!
We originally tackled the Steak & Kidney Pie during the Philosopher's Stone so if you enjoyed that one then you're in for a treat with this Steak & Kidney Pudding
This easy Steak & Kidney Pudding recipe will walk you through how to create the perfect steak and kidney filling infused with a Guinness gravy. I'll then show you how to make the homemade suet pastry in minutes before steaming the puddings to perfection!
If you've been looking for an easy steak & kidney pudding recipe follow this simple step-by-step recipe to learn how to make homemade steak & kidney pudding with a little lightning bolt magic
Steak & Kidney Pudding Ingredients
(makes 4 steak & kidney puddings)
For the steak & kidney filling recipe:
1 red onion
1 large carrot
3 cloves garlic
400g diced beef
salt and pepper
2 tbsp plain flour
1/2 tbsp mixed herbs
1 tsp cinnamon
200ml strong beef stock
2 bay leaves
1 tsp mustard
1 tbsp tomato puree
1 tbsp soy sauce
For the suet pastry recipe:
250g plain flour
1/2 tsp salt
1/2 tsp baking powder
1-2 tbsp poppy seeds
butter for greasing
Steak & Kidney Pudding Method:
To prepare your steak and kidney base begin by peeling your onion and carrot, giving them a wash and then grating them (Wizard Tip! Grating will help give you a smoother gravy!). Peel the garlic and crush it through a garlic press.
Place a pan on a medium heat, drizzle in some olive oil and cook the vegetables down for 5 minutes until translucent.
While the vegetables are cooking prepare the steak and kidney by cutting into similar sized 1-inch cubes. Place into a bowl and cover with the flour, salt, pepper, mixed herbs and cinnamon. Toss until evenly coated.
Remove the vegetables from the pan, add a little more olive oil and then add in the steak and kidney, searing for 1 minute on each side (Wizard Tip! Do this a bit at a time to prevent crowding)
Remove the meat from the pan and add in any excess seasoned flour from your bowl. Combine the beef stock and Guinness into a jug and slowly pour into the pan whisking as you go. Allow to boil for 2 minutes, stirring occasionally, as it begins to thicken.
Return the vegetables and meat to the pan, add the bay leaves, mustard, tomato puree and soy sauce in and stir through. Place a lid on top and allow to simmer for 2-3 hours until the meat is tender. (Wizard Tip! If the gravy is to thin, allow to simmer with the lid off until it thickens)
For the suet pastry, add the flour, suet, salt and baking powder into a bowl and stir through until evenly mixed. Make a well in the middle and pour the water in before using a knife to work into a soft dough.
Remove a small portion of the dough and knead the poppy seeds in - this will be for you lighting bolt tops!. Lightly flour your work surface, roll out thinly and cut out your lightning bolt shapes.
Generously grease your steam pudding bowls with butter and place your lightning bolt into the bottom (Wizard Tip! Remember these will flip out in reverse so place them in the opposite way)
Roll the remaining suet pastry out and cut out a circle big enough to line the pudding moulds. Lightly brush water onto the lightning bolt and then press in the rest of the pastry.
Fill the pudding with the steak and kidney filling and then cut out another circle of the suet pastry. Brush the edges of the pudding and press the pastry circle on top to form a lid. Work your way around the edge to ensure it's well sealed.
Cover the puddings with a double layer of baking paper and tie them in place with string. Steam the puddings for 2.5 hours in a slow cooker or pan with water about halfway up the side (Wizard Tip! Place a tea towel at the bottom to prevent the base from burning).
Once ready, remove from the steamer, peel off the parchment and flip the puddings onto a plate. Enjoy immediately!
I can't wait to see them!
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