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.
It has been really hot here as it has in most parts of the country. We are getting ready for Open Gardens next Sunday, 25 June 2017. The rose above the stone barn has prolific blooms that we are hoping will still be there at the end of the week. Lots of hot air balloons […]
Chatsworth House played host to RHS flower show for the 1st time this year. The setting is delightful and the show gardens all very natural which is lovely to see in this Peak District setting. Peak District Premier Cottages contributed to the sponsorship of the Experience Peak District garden which won a Silver Gilt medal. […]
The Eroica Festival will be taking place at Friden Grange between the 16 and 18 June 2017. This is one of the most popular events in the cycling and festival calendars and Tom’s and Douglas’s Barns are ideally placed being only 5 miles from the venue. You do not even need to get in the […]