Steak & kidney puddings with butternut mash
Calorie controlled cooking spray
Beef Braising Steak, Lean, raw
Lambs Kidney, raw
2 individual, skinned, cored and chopped
1 medium, chopped
200 g, sliced
Asda Beef Stock
1 pouch(es), cooked, in 300ml of water
1 tablespoons, level
Plain White Flour
Atora Light Shredded Vegetable Suet
40 g, or use hard margarine , chilled in the freezer for 30 minutes, then grated)
400 g, peeled, deseeded and cut into chunks
300 g, shredded
- Heat a large saucepan and spray 3 times with low fat cooking spray. Over a high heat, add chunks of steak and cook until seared and browned on all sides – about 3-4 minutes. Add kidney, onion and mushrooms. Pour in stock (dissolve a stock cube in 300ml of boiling water) then reduce heat. Cover partially and simmer for 1½ hours, or until the meat is tender. Add extra water if needed.
- Blend cornflour with 2-3 tablespoons cold water. Add to the meat and cook until thickened. Season. Share between 4 individual pudding basins or pie dishes.
- Sift flour and salt into a mixing bowl and stir in suet or grated margarine. Add just enough chilled water to bring the mixture together to form a soft dough. Roll out on a lightly floured surface then cut into 4 circles to fit the tops of the pudding basins or pie dishes. Cover tightly with pieces of foil sprayed with low fat cooking spray.
- Steam the puddings for 25-30 minutes. Alternatively, bake at 200°C, fan 180°C, gas mark 6 for 20 minutes. Meanwhile, cook the butternut squash and potatoes in lightly salted boiling water for 20 minutes. Cook the cabbage for 5 minutes. Drain and mash the squash and potatoes. Serve with the puddings and cabbage.