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Steak and Kidney Pudding

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Steak and kidney pudding is a pudding made by enclosing diced steak and beef, lamb's or pig's kidney pieces in gravy in a suet pastry. Some regional preparations omit kidney.

The pudding is then steamed for many hours until cooked. In making a pie, the steak and kidney is usually pre-cooked with chopped onions etc. by simmering for a few hours, before placing it in a pie and baking in the oven. With Steak and Kidney pudding, the suet pastry is used to line a bowl into which the uncooked steak and kidney mix is placed with onions, stock etc. A suet pastry lid is then placed on top and sealed tightly. The top is then covered with muslin cloth which is tied round the bowl. This is placed in a covered saucepan and steamed for about four hours or until the pudding is cooked. Some recipes then stipulate making a small opening in the top and pouring rich stock into the pudding ten minutes before serving.

Among the various vernacular rhyming slang names for steak and kidney pudding are Kate and Sidney pudding, snake and kiddy pudding, or snake and pygmy pudding.

In the slang of some parts of North West England, steak pudding is known as babby's yead (baby's head). Historically, baby's head has also occurred in the slang of the British Armed Forces.

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