This has been an amazingly successful blog post and recipe. I am quite delighted by that, because I do believe S&KP is one of my very most favourite dishes, and it is lovely to know that so many other people think so too, and have so appreciated this terrific recipe I was lucky enough to find in 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.
In April 2011 I wrote“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 meat 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…
I take no credit for the recipe, only for being lucky enough to spot it! The recipe 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.”
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.
Time to get a bit of relaxation before the Christmas mayhem. There are still short breaks available in Douglas’s Barn. Plenty going on in the Peak District. Lots of Christmas markets selling lovely gifts that you don’t see elsewhere. Chatsworth House is also a must at this time of year. There are plenty of stories […]
Lots of events to go to in and around Parwich today but managed to get to the Horticultural Show in Parwich and the Hartington Show. Missed out on the Antiques in Ashbourne though which is always worth going to. Izzy did better than me by getting 1st prize as the Prettiest Bitch at Hartington Show […]
So the sun may not be shining at the moment but we are going into one of my favorite times of year – AUTUMN. If the weather follows previous years we are in for a lovely September and October and even November can still be delightful. This time of year attracts reduced rate for some […]