Don’t worry, our Tom’s Barn blog has not suddenly transformed itself into a Cookery Corner but last night’s recipe has started something…
However, before I embark on any more, including already one from a guest (and hopefully in time perhaps some/many more!) allow me to write out the recipe for the Steak and Kidney Pudding recipe I rather tantalisingly only alluded to but didn’t include in a post I wrote in March 2010 having successfully made one while we were staying in Tom’s Barn.
We couldn’t understand why there had been so many hits onto this page until I discovered there had been a lot of web chat about S&KPs and whether one could or not make them in a slow cooker and whether one had to cook the meet beforehand. Had I been more switched on I could have come to the rescue: yes, you most definitely can make a (most delicious) steak and kidney pudding in a slow cooker, and no, you don’t have to cook the meat first…
The recipe below is taken from a wonderful book by Dianne Page “Slow Cooking Properly Explained” published by Right Way (an imprint of Constable and Robinson). I think I bought it from Amazon.
Steak and Kidney Pudding Recipe:
Preheat the slow cooker on HIGH. Grease a 1litre (1 3/4pt pudding bowl (greasing is important otherwise it won’t turn out, as I discovered!)
Mix together the flour, suet and seasoning with enough water to make a soft dough. Reserve 1/3 for the lid and roll out the remainder on a lightly floured surface. Use this to line the pudding basin.
Mix together the steak, kidney, onion, salt and pepper and pack carefully into the pastry-lined pudding basin. Add 2 tbsp water. The pudding should not quite fill the bowl to allow room for the crust to rise
Roll out the remaining pastry to make the lid. Moisten the edges of the pastry with water and press the lid into position. Cover with *greased greaseproof paper or foil.
*I tore off enough to paper to allow me to fold a seam across the middle to give space for the pastry to rise, and sealed the paper down by tying string tightly round the rim.
*To avoid scalding yourself, fold a length of foil which you leave under the bowl with the ends loose at the top to lift the bowl in and out.
Using this lifting foil strap lower the bowl into the slow cooker. Pour in enough boiling water to come half way up the side of the basin. Put the lid on, and cook on HIGH for 6-8 hours. Resist any temptation to peep!
Take the bowl out of the slow cooker, again using the foil lifting strap . Remove the greaseproof paper, and turn the S&KP out onto a warmed plate. Serve with some vegetables that you can cook at the last moment.
Happy New Year to everyone and looking forward to welcoming past and new guests in 2018. It may be cold and miserable outside so just the right time to recover from the Christmas festivities in a warm and cosy barn. Short breaks are available throughout the year and the cost of a stay is at […]
Short breaks are available for the rest of the year and still time to book Christmas at Douglas’s Barn. Reduced rates in both barns until 22nd December 2017. Start and end dates can be flexible. Look at Availability and Booking for available dates
We have just been awarded a 2017 VisitEngland Rose Award in recognition of Excellent Customer Service. These awards are given annually to 100 VisitEngland quality assessed accommodation businesses that go the extra mile in order to provide excellent customer service and can only be won once. The nominations are triggered following annual VisitEngland assessment and […]