This recipe and method was an amalgamation taken from two cookery books. I made this on a cold Autumn day and was delighted with both the recipe and method. The suet pastry is simplicity itself. Light servings of vegetables are the only accompaniment required.
The recipe was taken from:
GASTROPUB CLASSICS by TRISH HILFERTY
ISBN: 1904573533 - PAGE 178
SKILL LEVEL: Moderate.
TASTE TEST: The red wine sauce was delicious, as was the filling. The suet pastry was not too heavy.
This is steak and kidney pudding with a twist, as red wine, as well as beef stock is used to cook the stewing steak. The filling ingredients are left to cool and then the individual pies can be assembled. By using this method the pies cook in 2 hours instead of the usual 5 hours steaming time. I did not use the quantities stated, as I was going to make the puddings in four small basins, but used the quantity of meat specified in the book mentioned below.
The method used was taken from:
THE COOK'S BOOK
ISBN: 1405303379 - PAGE 310 - (Marcus Wareing recipe)
For a similar Marcus Wareing recipe
The method used to line the individual basins (lining them with clingfilm) was something I had not come across before, but I will be using this method again as the puddings came out of the tins so easily.