Myles Fensom, Head Chef of Sotheby’s Restaurant, has reimaged 18th-century English gastronomy for a 21st-century palate in book called The Art Of Cooking. This exclusive recipe for traditional steak and kidney pudding celebrates all that’s great about classic British food.
PREPARATION TIME
PREPARATION 1 hour
COOK TIME Around 4 hours
Ingredients
SUET PUDDING
500g of strong bread flour
250g of suet
10g of salt
350ml of water
25g of baking powder
butter for greasing
flour for dusting
OXTAIL AND KIDNEY
2kg oxtail
red wine, 1 bottle
1 carrot, finely chopped
1 onion, finely diced
1 celery, finely chopped
1000ml of chicken stock
1 bunch of fresh thyme
1 bulb of garlic
80g of chestnut mushrooms
150g of onion, sliced
200g of veal kidney, diced
2 tbsp of Pommery mustard
Worcestershire sauce to taste
olive oil
Maldon salt
black pepper
LENTILS
100g of puy lentils
200ml of water
5g of salt
5g of parsley, chopped
10g of chives, chopped
10g of chervil
Equipment
Steam oven or steamer
Individual pudding basins
