Food question for all you cooks

Always steam it sometimes using a Chinese bamboo steamer . The filling is precooked anyway you are in essence cooking out the suet pudding element . I had a friend who could not be bothered to cook Fray Bentos pies after a night out so he removed the lid an ate it because again the filling is cooked.
 
Prefer pie but pubbings you stream. Anyone that uses a microwave has mo business cooking pubbings
 
You can cook them in a normal oven, just stand the pudding in its pot in a shallow dish of water and cover with tin foil.
Mmm baby’s head with chips n gravy!!
 
Adanor said:
What is suet?
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Its the hard fat from around a cow or sheep's kidney and loins mixed with flour, water , salt and pepper to make a dough . It is used to line a pudding basin and normally filled with cooked stewing steak and kidney in a rich gravy and then steamed . The suet pastry is rather soft when steamed as opposed to a shortcrust or puff pastry equivalent pie . It's absolutely delicious , it can also be used to make dumplings dropped into mince stew in the oven with 20-25 mins left to cook to give you a crispy dumpling with a really soft underbelly again a British staple especially on a cold winter's day.
 
Is a Steak and Kidney Pudding different to a pie?. We only have pies here. I always thought a Steak and Kidney Pudding was a pie when I have heard of it in relation to Britain. Just like Lorry's are what we call Trucks.
 
The kidney can effectively come from cattle , pigs or sheep, lamb's kidney is considered the finest of all three and is noticeably more expensive though calves liver is perhaps the most expensive . All are prepared by the butcher ready for use , most people would rinse them before cooking , I have heard of them being soaked in milk before frying . With the stewing steak they are normally seasoned , lightly floured , when I ate such things I liked to spice kidneys up by adding mustard powder and a pinch of cayenne to the flour, they are then browned by frying for a couple of minutes before being diced and added to the filling mix to stew with the steak and diced onions in a rich gelatinous gravy. The mix would be cooled when cooked then added to the bowl with the suet shell in it a disc of suet tops it off and then it is steamed with the bowl covered with greaseproof paper and foil on top.

It is most definitely different to a pie which tend to offer up a filling enclosed in a firm pastry shell , the steak and kidney pudding has the filling encased in a very soft shell . The suet shell like its cousin the short or puff pastry can house all sorts of fillings. British Summer pudding is a favourite the pudding contains all sorts of berries . Here is a pic of an atypical steak and kidney pudding.

pud.jpg
 
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