Steak and Kidney Pudding in Slow Cooker

When you marry an Englishman, sometimes you make things like steak and kidney pudding Â in a slow cooker. Why? Because you love your partner and want to make them something you yourself would not consider eating, but they apparently enjoy. You can also substitute mushrooms for the kidneys, and then it has more appeal to the North American palate. Cooking it this way makes it so easy.

1 pound stew beef, cubed
1/4 pound beef kidney (remove all fat, core, skin), cubed
1 onion, diced
2 tablespoons flour, seasoned with salt and pepper
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup suet, lard (or butter or margarine)
8 tablespoons cold water

Cut the stew beef into 1 inch cubes, and the kidney into 1/2 inch cubes. Toss in the seasoned flour.

Put flour and salt into a bowl. Cut in the suet (or lard, or butter), then stir in enough water to make a soft dough. Roll out 2/3 of the pastry into a circle to line a 2 pint pudding basin or bowl. Roll out the remaining dough into a circle large enough to cover the top.

Line the basin with the pastry, then layer the steak, kidney and onion in alternating layers until all used up. Add enough water or beef broth to come within an inch of the top of the basin. Moisten the edges of the pastry and press the lid into place Cover with parchment paper or greaseproof paper, then cover that with a lid of aluminum foil. Tie it in place.

Normally, you would put this in a pot 1/3 full of boiling water for 4-5 hours, topping up the water as necessary. However, with a slow cooker, plonk it in the cooker. Add boiling water to come up about a third of the way up the sides. Cover it. Put on high and let it cook for 6-10 hours. Â When done, remove foil lid, and place a plate over the top, then invert it. I put it on before going to work at 7:30 am and it is ready when I’m ready to dish up at 5:30 pm. Makes 4 large servings at 16 points each.