Steak and Kidney Pudding
The classical, comforting steak and kidney pudding is a British favourite and makes for a delectable winter warmer. So good is this pudding, a certain 17th Century French visitor once wrote about it with the following appreciative words:
"Blessed be he that invented pudding, for it is a manna that hits the palates of all sorts of people; a manna, better than that of the wilderness because the people are never weary of it. Ah, what an excellent thing is an English pudding!"
This low-carb, lower calorie adaptation makes use of Lo-dough in a way that has never been seen before creating tender braised Steak and Kidney Pudding with red wine gravy flavoured with Thyme. The ‘potato mash’ was created using a secret layer of mashed root vegetables enclosed in a lo-dough lined pudding bowl.
Cooking the meat filling a day or two before will allow the flavours to deepen beautifully. You may also want to consider doubling up on the quantity so that the next steak and kidney pudding is a mere defrost away!
You will need 2 x 15cm ovenproof pudding bowls.
- 2 pieces of
- 400-450g prepared steak and kidney (available readily diced from major supermarkets)
- 1 medium onion
- 50ml red wine
- ½ tsp dried thyme
- 1 tbsp cornflour
- 2 Beef oxos dissolved in 400ml boiling water
- 1 tbsp tomato purée
- Fresh ground salt and pepper
- Frylight or similar low calorie spray oil
- 200g diced swede
- 400g diced carrots
What you'll need
This diet-friendly recipe is possible with:
- Preheat oven to Gas 5, electric 190, fan 170.
Spray the pudding bowls with Frylight. Line the bowls with the
- Lightly fry onions for approx 5 minutes until soft.
- Sprinkle the cornflour over the steak and kidney and season with salt and pepper. Stir thoroughly. Now add the meat to the pan and sauté until the meat is sealed (for approx 5 minutes). Stir in the wine, tomato purée, thyme, and stock and bring to the boil. Reduce heat to a low simmer and cook with the lid on.
- Meanwhile, place the carrots and swede in salted water in a large pan and bring to the boil. Reduce heat and cover, simmer for 20 mins until tender. Drain and mash. Set aside.
- When the meat is tender (this depends on cut and quality of meat but should take no longer than 1 hour) turn off heat.
- Divide the meat and most of the gravy between the two bowls. Save the remainder of the gravy for pouring over the pudding once served.
- Carefully spoon the mashed carrots and swede into the top of the bowls to form a covering.
Cover both bowls with tin foil and bake in the oven for 35-40 mins and this will allow some of the flavours to merge and the
- Reheat the leftover gravy when you are almost ready to serve.
To serve: Remove from the oven, lift the tin foil and set aside with a knife carefully slide it around the edge of the
Lo-Doughto loosen. Replace the tin foil with the tin foil still covering the top of the bowl, and very carefully using heatproof gloves, quickly flip the pudding over onto the plate. Be careful of any escaping gravy. Carefully slide the tin foil away at the same time holding the bowl to keep the contents in place. Lift the bowl off the pudding and serve with the remainder of the gravy and additional vegetables as preferred.
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