Just a tip, my mum did then regular, the cloth was thicker, and the suet, was thicker, so I think that's the key, just do what it doing ,but thicker, then they will hold better, I am starving now wowxxx
Hi, just for info. My mum used to make Rag Pudding when I was a kid in 70s&80s. She also used mince and onion, and tied the cheesecloth with string at both ends and somehow made a handle in the middle so she could get then out. She steamed it in the pressure cooker I think for an hour or so. What was actually nice (for me anyway) was that the pastry was quite damp.. but it's what I was used to so I still like them like that
Keith we'd use bowl for mold wrapping pastry up and over.tie a knot using dowel and it would hand in pot over steaming water.bowl wasn't used as it was only for molding.
Fantastic Keith! Definitely look superior to a Hollands steak and kidney pudding. My husband is from Rochdale and he remembers his mum making rag puddings. She would wrap them in a hankie chief. He said his mum used mince and onion in hers. After all she had to cook for 4 blokes 3 sons and an husband so using steak would have been too expensive back then in the 70s/80s.
I live in the middle of rural Thailand and had a go at this. No suet so I used frozen shortening, grated into the flour. No pudding basin so I used a plant pot. (not an orange one) It came out very, very good. I steamed the bugger for 3 long hours and ate it all by myself. My wife is Thai and won't eat "our" food.
I'm probably as near to a rag pudding expert as you're going to get Keef, I'm born and bred in Oldham where the rag pudding was invented. Firstly in a traditional rag pud, you wouldn't find the herbs you added, ie thyme and bay leaves etc. You would add oxo to the mix though, with salt & pepper, also if doing it with mince, a good variation is doing a holy trinity of celery, carrot and onions with the meat. As a kid in Oldham my mum used to put carrots in. If doing it with whole meat as opposed to mince, diced skirt is a very popular option. When I was a lad, many chippies in Oldham did home made rag puddings, alas they are now a dying breed, however there's a company in Rochdale doing a huge trade in traditional style rag puds, google jacksons rag puddings, Finally, your suet dough was a bit too wet, flour your cloth to stop sticking and you do tie it with string, like a parcel, making a cross, one across the width and one across the length, you do that to make a firm parcel, this also results in what are known in Oldham as 'organ stops' amongst other names, these are the chunky, thick corners that the parcelling produces.
@@Keefcooks You don't hear much about them outside Oldham, but amongst the people of a certain age there's still competition about who can and can't make them and who's are best lol. There are still people who keep pudding rags in a kitchen drawer, sometimes cut up pillowcases but men's proper 100% cotton hankies are king. The Jackson's company I mentioned are well worth a try, for a produced rag pudding they are pretty good. It's a bit if a niche dish which is a shame really as they are so bloody good, my mother actually weaned me on rag puddings chopped up from an old chip shop in Glodwick in Oldham owned by a guy called Leo who was a bit of a chippy legend in Oldham. The chip shop wholesalers are now stocking the Jackson's ones so they are spreading a bit. Have a look at this. www.lancashirelife.co.uk/food-drink/milnrow-rag-to-riches-story-1-1640755
Thank you for the background on rag puddings! My (American) family has always made a rag pudding on New Years Day, using an old family recipe. We have always called it English Beef Pudding - which is clearly different. I love knowing its source and more about how to cook it properly. :)
Thanks for the recipe Keef. Looks tasty. It takes me back to childhood. I haven't had a rag pudding in years. Most people I know, know what a steak and kidney pudding is. They've never heard of a rag pudding though.
@@Keefcooks After watching your vid, I went back to watch some of his. He has an 18th century recipe for lamb in blanket, which seems similar to the rag pudding.
Nice to hear my home town of Oldham getting a mention 😊. Keef could you please make another local Lancs/Yorkshire favourite ready for Bonfire Night 'Parkin' Or a true Oldham area special 'black peas'? Ps Made your Homity pie for tea..it was 👍
Great video as always Keef! I've got a suggestion/request: the infamous Ulster Fry! It has a few variations here in Northern Ireland (feel free to do some research) but my personal favourite is the following: -Deep-fried potato bread (1) -Deep-fried soda bread (1) -Fried back bacon (2) -Fried pork sausages (2) -Fried black pudding (1 medallion or 2 slices from pudding sausage) -Fried egg, sunnyside up (2) -Fried cherry tomatoes (or just a salad tomato cut in half; grilled is also acceptable) -Fried mushrooms Some people add baked beans, but I dislike them & prefer a generous dollop of brown sauce (HP all the way!). Would love to see you attempt this one; you shan't regret it! 😊
My mum had a variation; she did not line her cooking "pots" with suet. I can't remember all the details but eventually she served up a sort of ramakin with a suet top. Easier to make & maybe a little healthier but the taste was to die for. Keef can I suggest you try it.
@Peter Owens You can suggest it but I won't do it because the very best bit about a pudding like this is the flavour of the filling is absorbed into the bottom and sides - tastes fantastic but doesn't make it too soggy.
Thanks Keith, takes me back over 70 years ago when my aunty made rag puddings. Totally delicious. Btw, if you bung a pair of rubber gloves on when dealing with those hot metal pots, it protects your fingers a bit!
Blimey Keef, are you tuned into my thoughts? I've only recently had a real craving for a steak and kidney pudding, to the extent that I was eyeing the Fray Bentos tinned ones. ps: I wondering about the stock.
Here in Burgos they usually sell the lechazo (small lamb) kidneys with the fat on it because it is usually grilled alongside the ribs in summer time so it protects the kidney from burning. I guess I could use that to make the dough
Hi Keifay. I have to get my neighbour to cut my kidneys or liver for me. I had to put subtitles on cus the hissing of your pressure cooker. Couldn't hear what you were saying. Puddings much nicer than pie, boiled or mashed potatoe and peas mmmm lush.
dear keef, after just having my kidney removed, I will pass on this recipe. hope for your understanding. haha. truth. I love the mrs.'s reaction....she loves it.
I love watching your videos, I have actually made the pork pies, they were absolutely delicious! your so entertaining Keef, keep up the good work! Your wife is lovely too 😁 I think you’re ace! X PS I am Susan Haynes not Victor... I’m on my hubby’s I pad lol xx
I have a memory of my grandmother cooking a bacon pudding, bacon bits and onion wrapped in a suet pastry roll and cooked in boiling water in a tea towel, not a thing of beauty but with a parsley sauce was the food of the gods.
I’m from Oldham and married a girl from Middleton: about five miles away. We were in a pub having lunch one day and saw her staring at the specials menu on a chalk board. “Rag pudding?” she asked. “Oh, yes” I replied, “Rag pudding. I might have that”. “RAG pudding? RAG PUDDING???” She had no concept of the rag pudding. It’s clearly a VERY regional delicacy. 😊
Hey Keef, not been watching for awhile............................I'm back :-) Love this one in particular, cannot get these in DK, might have to try my own based on this vid
I've been looking at your steak and kidney pudding recipe from a couple of years ago. It looks delicious. What I would like to see is a Keef-made family-sized steak and kidney pudding steamed in a microwave oven. Not those shop bought small things. Can you do a video? Or have you done one I've missed? Great videos
I have done a family-sized one, but not in a microwave: th-cam.com/video/QvKnpl6U23M/w-d-xo.html I'll maybe do a bit of research into microwave suet pastry...
@@KeefcooksYes. That's the one I watched. I have a microwave that comes with a steamer pot. But it's mainly for Thai food and they don't eat hefty meat puddings. I wondered if I could use the steamer pot? And what power level and for how long. There are plenty of sites with info regarding tinned puddings but not open puddings such as homemade ones. Food for thought? I don't want to make a pudding and then cock it up in the microwave. Ah well. Keep those videos coming. I enjoy them. Thanks for the reply.
Here watching,lol that's what I must have been getting at the chip shops,lol after all,mind you i was well oiled when I got em after pubs closed lol,anyway they were delish for sure,All the best,Ally
Yes, we do remove the core - seem to have messed up the edit and left out the bit where that was mentioned: it is mentioned in the written recipe on my website - keefcooks.com/steak-and-kidney-pudding-recipe
Gawd that takes me back a bit dust time making suet pastry and seeing all the girls in my domestic science class drive Mrs Jones mad after she must have demo'd how to roll a circle of the pastry out cut a 1/4 of it out leaving a pack man shape then plonk it in a cone shape into the pudding bowl and pressing the seam together the shaping the 1/4 left into a lid ........ahhhh happy days in crocky comp.😍
My way of making the filling (quicker and easier and less faff): fry onions and garlic, add cubed steak, fry to seal edges, add kidney, fry till no pinkness, make some Bisto gravy, pour in, add herbs and pepper (no salt cos already in), if mixture is too thin add a teaspoon of cornflour mixed into small amount of cold water, bring to boil for short time. That's it, no need for pressure cooker. Allow to cool to RT before filling into pastry cases. But...it might be better to use pressure cooker for the steaming stage - should give tastier results. Just my opinion...
@@Keefcooks Point taken, but as long as the steaming time in the pressure cooker is long enough, it should be OK. I don't feel the way you did the steaming would achieve that tenderness without overcooking the pastry.
I agree Keef, steak and kidney pudding is better when you pre cook the meat and gravy. You can get the best kidney gravy doing that (However, a darker colour is preferable for me). I also like the 'traditional' method that the purists say, but not as much. As for the rag pudding, noooooooo. You just made the same pudding 2 different shapes. I live very close to Oldham and Rag puddings don't tend to have any kidney in at all. They usually have mince, steak (or joined up meat as you put it) and a bit of gravy. Also, the suet pastry tends to be thinner than with the basin type, making it a much more melt in the mouth experience. Give it another go Keef, but you must try harder.
Well, I tried pretty hard with the rag pudding - I asked a butcher in Oldham to recommend the best rag pud and send me a couple, but he drew a blank. I also watched Kay's Cooking having a go (th-cam.com/video/VSTiVdREIeM/w-d-xo.html) , and if you think I done bad...Other than that, it's seems to be a bit obscure and there's not a lot to go on. There's a limit to how hard I can try @Ian Livesy
@@Keefcooks There's a brand of rag pudding called Jackson's. You can find and buy them online. They're not the absolute best I've had (I think you could improve on em) but they are pretty good and traditional.
If you want the quintessential British Steak and Kidney pudding then you definatley do not brown anything before filling the pudding case and by the way it should be ox kidney and not lamb or Pig.
That's how I have cooked my steak and kidney pudding, it's how everyone in my family cooks it for generations. We also do our spotted dick like that and bacon and onion pudding. Everything boiled in rags. I'm a Southerner, by the way and over a hundred years my family cooked like this.
In general "pudding" added to the end of some words means this suet pastry. Pudding by itself is dessert. So, Chicken and leek pudding would be the filling with this suet pastry round it. Then there's the odd ones out like Treacle pudding - which is just this suet pastry steamed with treacle on the *outside* ! Yep, it's all very confusing :)
No this is all wrong, what we see here IS a real pudding, as is Yorkshire pudding, black pudding, and haggis, the sickly sweet shit yanks eat and call pudding, is god knows what, I think the closest is custard, which is not normally so sweet as that in the US..
Oh dear you appear to be making a filling for a pie and not a pudding, steak,kidney, onion and water/stock plus seasoning to taste are put into a suet pastry and steamed for 4 hours until cooked, That's a proper Steak and kidney pudding.
I did mention that alternative possibility. It's not the way I like my steak & kidney puddings, and I don't think it's the definitive way to do it. If there is such a thing. 😀
I did ask an actual butcher from Oldham to send me a good example, but he couldn't find one. Tell you what, search for Kay's Cooking's Rag Pudding - she knows how it's done!
Sir Signor Keef, No cook can do better than you if you cook with love. I give you now an acient cookbook in thrust. It's up to you to translate and translate it to a dish. here it is; www.kvmo.nl/images/pdf/algemeen/indonesischkookboekselamatmakankoninklijkmarine1269977934.pdf This goes back to early 1900.Today in Dutch and English marine this is cooked.Can you pick one thing and show us?With internet i don't think translation is needed but any question is welcome.
Please, for those who devour your recipes containing kidney, and I have mentioned this before, cut the kidney in half from the top down and remove the pieces inside. Then place the kidney into ice-cold water for 30 minutes, changing at least once during that time. The function of the kidney is to filter and extract waste from the blood, balance body fluids, and form urine. The urine and residual tastes must be removed before cooking and/or eating. You can also make a roux which can be carefully mixed into the liquid, as you are aware or alternatively, make a slurry with baking powder and water which makes a glossy thick gravy. However, I know you will not do so as you would rather mock my attempts to educate you in some of the simple culinary skills you lack or are not familiar with, including the use of the back edge of the knife blade instead of the knife's cutting edge, for removing excess pastry when making pies and, tarts, and puddings, etc. It's called knocking-back. Then people, your "followers", tread you as the cook par excellent, sorry cannot use chef because you are not, especially as you seemingly get most of your recipes from the internet. You do serve a function though, trying to provide others with simple, nutritious, and easy to prepare, usually, recipes. Incidentally, in the old days, which I well remember, cheesecloth/muslin was not used for either pudding but old sheet linen, and that is where the term "rag pudding" came from. Steak and kidney pudding had a cloth spread over the top of the pudding which was then tied down before the cooking vessel was 1/2-3/4 submerged in water in the cooking pot and cooked for up to 4 hours. Don't forget, in Japan, it takes up to10 years to become a qualified Sushi/Sashimi chef. 'nuf sed. plamuk aka travellingchef.
Look, I don't ask for your advice, but I don't always ignore it. You claim to be a clinical psychologist as well as a chef, in which case you should understand why I am lukewarm about your contributions. It stems from the way you first introduced yourself to my comments section, and your subsequent treatment of my pal Adam G. I have a good memory, and maybe I hold a grudge, and maybe that's a bad thing. Nevertheless, it's real. All I'm doing on this channel is preparing tasty food, and the recipes I use come from all over. A lot of people enjoy my work and for the life of me I can't see how that could be a bad thing. My suggestion to you, if you're so keen to share your knowledge, is to start your own TH-cam channel - I'll watch with interest.
@@Keefcooks Yesterday was the Sabbath and so I could not reply. From sunset today, Sunday is the start of the Holy Days of the Feast of Tabernacles, which will be completed at sunset 21st October, so this is the only time I have to reply. After that I am making my last sojourn to work in Thailand then I will finally retire as I am to undergo a gallbladder operation as soon as I return to Canada in March. During the intervening months, I will have very limited access to a computer as I will be near Chiang Rai, northern Thailand and there is restricted internet available. At one point in time, I provided you with my full name. If you doubt the veracity of my claims, while I am away are at liberty and have my full permission to contact the governing bodies with which I am registered and investigate my credentials, they include the City and Guilds in London, England, the College of Psychologists of Ontario, the Canadian Association of Psychologists, and the Thai Psychological Association. Further, my youngest sister, who resides in Parbold, Lancashire, has my original Bachelor and Master Degrees, both issued by the University of Windsor, Ontario, Canada, but, for some unknown reason, she never received my Doctoral Degree which was issued by another university. Also, I have a Diploma in Micro-Computer Business Applications from Humber Community College, Toronto, Ontario, Canada, which was in my personal belongings that a friend was keeping for me. I was unaware she had died while I was out of Canada and my possessions were disposed of. No, you do not ask for my advice and yes, at 78 years of age I am sometimes aggressive and assertive when dealing with persons who make so many errors, some of which are downright dangerous when they deal with food. I have even admonished GR and JO, amongst others concerning errors they have made. What is aggravating is the number of people who use the internet to “show off their skills”, which often copy others (as an example look to see how many people make fried chicken - which incidentally travelled from Scotland to North America) and many are abysmal. I am not, and never have said that about your forays into the culinary arts just that you do make many errors, and those I point out and why. It is called constructive criticism. I am not seeking, nor want sympathy for my situation but I gave up being an active chef due to having undergone surgical procedures which limit me to what type of culinary consulting, teaching, and research I can do as I use an electric-motored personal mobility device to get around, especially outdoors. Therefore, you will be aware that my mobility is limited and as such, I no longer produce videos for public presentations. However, the operations gave me the opportunity to change my career and so I went into the field of psychology. 'nuf sed. aka plamuk travellingchef
Just a tip, my mum did then regular, the cloth was thicker, and the suet, was thicker, so I think that's the key, just do what it doing ,but thicker, then they will hold better, I am starving now wowxxx
Hi, just for info. My mum used to make Rag Pudding when I was a kid in 70s&80s.
She also used mince and onion, and tied the cheesecloth with string at both ends and somehow made a handle in the middle so she could get then out.
She steamed it in the pressure cooker I think for an hour or so. What was actually nice (for me anyway) was that the pastry was quite damp.. but it's what I was used to so I still like them like that
Keith we'd use bowl for mold wrapping pastry up and over.tie a knot using dowel and it would hand in pot over steaming water.bowl wasn't used as it was only for molding.
Fantastic Keith! Definitely look superior to a Hollands steak and kidney pudding. My husband is from Rochdale and he remembers his mum making rag puddings. She would wrap them in a hankie chief. He said his mum used mince and onion in hers. After all she had to cook for 4 blokes 3 sons and an husband so using steak would have been too expensive back then in the 70s/80s.
Wow just wow. I like it no I really like it. No I love it. Many thanks for the video . Rag pudding looks perfect.Thanks
I live in the middle of rural Thailand and had a go at this. No suet so I used frozen shortening, grated into the flour. No pudding basin so I used a plant pot. (not an orange one) It came out very, very good. I steamed the bugger for 3 long hours and ate it all by myself. My wife is Thai and won't eat "our" food.
Well done @james carr !
Hi Keith thanks for this recipe! Gonna definitely try this! Mrs keeps cooks is a very lucky lady, having a hubby that does the cooking!
I'm probably as near to a rag pudding expert as you're going to get Keef, I'm born and bred in Oldham where the rag pudding was invented. Firstly in a traditional rag pud, you wouldn't find the herbs you added, ie thyme and bay leaves etc. You would add oxo to the mix though, with salt & pepper, also if doing it with mince, a good variation is doing a holy trinity of celery, carrot and onions with the meat. As a kid in Oldham my mum used to put carrots in. If doing it with whole meat as opposed to mince, diced skirt is a very popular option.
When I was a lad, many chippies in Oldham did home made rag puddings, alas they are now a dying breed, however there's a company in Rochdale doing a huge trade in traditional style rag puds, google jacksons rag puddings,
Finally, your suet dough was a bit too wet, flour your cloth to stop sticking and you do tie it with string, like a parcel, making a cross, one across the width and one across the length, you do that to make a firm parcel, this also results in what are known in Oldham as 'organ stops' amongst other names, these are the chunky, thick corners that the parcelling produces.
Thank you, great info. Very hard to find anybody making any sense about rag pud on t'internet
@@Keefcooks You don't hear much about them outside Oldham, but amongst the people of a certain age there's still competition about who can and can't make them and who's are best lol. There are still people who keep pudding rags in a kitchen drawer, sometimes cut up pillowcases but men's proper 100% cotton hankies are king. The Jackson's company I mentioned are well worth a try, for a produced rag pudding they are pretty good. It's a bit if a niche dish which is a shame really as they are so bloody good, my mother actually weaned me on rag puddings chopped up from an old chip shop in Glodwick in Oldham owned by a guy called Leo who was a bit of a chippy legend in Oldham. The chip shop wholesalers are now stocking the Jackson's ones so they are spreading a bit. Have a look at this. www.lancashirelife.co.uk/food-drink/milnrow-rag-to-riches-story-1-1640755
Thank you for the background on rag puddings! My (American) family has always made a rag pudding on New Years Day, using an old family recipe. We have always called it English Beef Pudding - which is clearly different. I love knowing its source and more about how to cook it properly. :)
Enjoyed watching thanks for sharing
Thanks for the recipe Keef. Looks tasty. It takes me back to childhood. I haven't had a rag pudding in years. Most people I know, know what a steak and kidney pudding is. They've never heard of a rag pudding though.
Hi Keef. Townsends has vids on boiled puddings. Jon uses unbleached muslin cloth and rubs flour into the cloth to prevent sticking.
He's a clever lad!
@@Keefcooks After watching your vid, I went back to watch some of his. He has an 18th century recipe for lamb in blanket, which seems similar to the rag pudding.
That looks fantastic Keith! I'm going to make this tomorrow on a snowy March day in Scotland. Thank for the recipe.
Great video Keef! I’ll have to try this! I’ve always been curious what steak and kidney pudding is like.
Nice to hear my home town of Oldham getting a mention 😊. Keef could you please make another local Lancs/Yorkshire favourite ready for Bonfire Night 'Parkin' Or a true Oldham area special 'black peas'? Ps Made your Homity pie for tea..it was 👍
Parkin, mmm...
very nice ,looks great
I don't know much about the rag pudding, but the steak and kidney puddings look very delicious and I love them :-) great vid KeefCooks :-)
Man! Why do I have to fly 4000 miles to get a decent meal...these vids make me drool all over the place! Yum...
Great video as always Keef!
I've got a suggestion/request: the infamous Ulster Fry! It has a few variations here in Northern Ireland (feel free to do some research) but my personal favourite is the following:
-Deep-fried potato bread (1)
-Deep-fried soda bread (1)
-Fried back bacon (2)
-Fried pork sausages (2)
-Fried black pudding (1 medallion or 2 slices from pudding sausage)
-Fried egg, sunnyside up (2)
-Fried cherry tomatoes (or just a salad tomato cut in half; grilled is also acceptable)
-Fried mushrooms
Some people add baked beans, but I dislike them & prefer a generous dollop of brown sauce (HP all the way!).
Would love to see you attempt this one; you shan't regret it! 😊
Mrs. Keef should appear more often. Her enthusiasm is infectious.
But she doesn't want to.
My mum had a variation; she did not line her cooking "pots" with suet. I can't remember all the details but eventually she served up a sort of ramakin with a suet top. Easier to make & maybe a little healthier but the taste was to die for. Keef can I suggest you try it.
@Peter Owens You can suggest it but I won't do it because the very best bit about a pudding like this is the flavour of the filling is absorbed into the bottom and sides - tastes fantastic but doesn't make it too soggy.
Never liked kidney on it own,but when added to a pie.the gravy can't be beaten.love you both.🤗
Well done,and well done again.
Thanks Keith, takes me back over 70 years ago when my aunty made rag puddings. Totally delicious. Btw, if you bung a pair of rubber gloves on when dealing with those hot metal pots, it protects your fingers a bit!
Blimey Keef, are you tuned into my thoughts? I've only recently had a real craving for a steak and kidney pudding, to the extent that I was eyeing the Fray Bentos tinned ones.
ps: I wondering about the stock.
I actually had a Fray Bentos one a couple of weeks ago - one of the reasons I wanted to make proper ones!
Oh yum!!! Steamed pastry what an interesting concept. Thanks for a great video. Much love from Australia 🇦🇺
if you want to buy a rag pudding they are sold by Jacksons farm fare I think they're in Milnrow
I get my steak and kidney at Morrison’s . Great British classic so yummy x x
Great pudding you that,s as made me get back in to cook more meals from start to finish 👍👍👍👍👍👍👍👍
Steak and kidney pudding followed by parkin and custard. You don't move for days and its fantastic
Oldham, Lancashire 🌹
Greater Manchester
Marvalous keith! ,and so entertaining , will be on the menu in this blackpool household this very evening , but not the dav pud.
For the Rag Pudding butter and flour the rag first the same as you would one of the baking tins, this should help in the de-ragging.
Yep, next time
Here in Burgos they usually sell the lechazo (small lamb) kidneys with the fat on it because it is usually grilled alongside the ribs in summer time so it protects the kidney from burning.
I guess I could use that to make the dough
I've been to Burgos - nice place!
Hi Keifay. I have to get my neighbour to cut my kidneys or liver for me. I had to put subtitles on cus the hissing of your pressure cooker. Couldn't hear what you were saying. Puddings much nicer than pie, boiled or mashed potatoe and peas mmmm lush.
dear keef, after just having my kidney removed, I will pass on this recipe. hope for your understanding. haha. truth. I love the mrs.'s reaction....she loves it.
I love watching your videos, I have actually made the pork pies, they were absolutely delicious! your so entertaining Keef, keep up the good work! Your wife is lovely too 😁 I think you’re ace! X PS I am Susan Haynes not Victor... I’m on my hubby’s I pad lol xx
Never heard of a rag pudding before. Steak and Kidney pie looked amazing.
I have a memory of my grandmother cooking a bacon pudding, bacon bits and onion wrapped in a suet pastry roll and cooked in boiling water in a tea towel, not a thing of beauty but with a parsley sauce was the food of the gods.
I’m from Oldham and married a girl from Middleton: about five miles away. We were in a pub having lunch one day and saw her staring at the specials menu on a chalk board. “Rag pudding?” she asked. “Oh, yes” I replied, “Rag pudding. I might have that”.
“RAG pudding? RAG PUDDING???”
She had no concept of the rag pudding. It’s clearly a VERY regional delicacy. 😊
Was it homemade?
love your videos mate any chance of you making a beef randang curry please.
Dunno.Not a huge fan of coconut.
Both look great,xxx
Great video and recipes! Strange high frequency noise...
Hey Keef, not been watching for awhile............................I'm back :-) Love this one in particular, cannot get these in DK, might have to try my own based on this vid
Hi Keef have you tried Hollands steak and kidney puddings? Love your videos
No, but I've had their meat and potato: th-cam.com/video/uahcqKuSqEY/w-d-xo.html
I've been looking at your steak and kidney pudding recipe from a couple of years ago. It looks delicious. What I would like to see is a Keef-made family-sized steak and kidney pudding steamed in a microwave oven. Not those shop bought small things. Can you do a video? Or have you done one I've missed? Great videos
I have done a family-sized one, but not in a microwave: th-cam.com/video/QvKnpl6U23M/w-d-xo.html I'll maybe do a bit of research into microwave suet pastry...
@@KeefcooksYes. That's the one I watched. I have a microwave that comes with a steamer pot. But it's mainly for Thai food and they don't eat hefty meat puddings. I wondered if I could use the steamer pot? And what power level and for how long. There are plenty of sites with info regarding tinned puddings but not open puddings such as homemade ones. Food for thought? I don't want to make a pudding and then cock it up in the microwave. Ah well. Keep those videos coming. I enjoy them. Thanks for the reply.
It's definitely pie making time of the year, need some mashed potatoes with that, reminds me of school dinners... good!
Carb overload!
Here watching,lol that's what I must have been getting at the chip shops,lol after all,mind you i was well oiled when I got em after pubs closed lol,anyway they were delish for sure,All the best,Ally
Fantastic Keef…love a messy kitchen - cos yer cant make proper food any other way - looks delish 😋😋😋
Hi keef my grandfather use to call your rag pudding he called it a clout pudding. The used a variety of fillings. Love you videos
Ah yes, 'clout' as in cloth - and the Scots clootie dumpling.
My mother would use a pudding dish and cover with a cloth to allow steam to get to top of suet pudding .
Keef is such a sweet old man that you just want to hug like a teddy bear
Less of the 'old'!
any more live streams, i missed the last one :(
Announcement coming today...
What about coring the kidneys? Your upload appears to show you slicing them whole.
Yes, we do remove the core - seem to have messed up the edit and left out the bit where that was mentioned: it is mentioned in the written recipe on my website - keefcooks.com/steak-and-kidney-pudding-recipe
"Hey Da, what's Mam made for tea?" "Baby's head."
Or 'babby's yed' as they say in Wigan.
@@Keefcooks A ba gum yer right. But I didn't want to go too "Wilfred Pickles" or the locals this side of the pond wouldn't understand.
Gawd that takes me back a bit dust time making suet pastry and seeing all the girls in my domestic science class drive Mrs Jones mad after she must have demo'd how to roll a circle of the pastry out cut a 1/4 of it out leaving a pack man shape then plonk it in a cone shape into the pudding bowl and pressing the seam together the shaping the 1/4 left into a lid ........ahhhh happy days in crocky comp.😍
Aww, love the Pacman idea - wish I'd known about it!
I am starving, and only half way through, xxx
Did you core the kidneys or is that not necessary?
Yes, very necessary. Forgot to mention it :-(
Never hurd of rag pudding
Tried the Bentos one.... is S&K pudding supposed to smell like dog food?
I don't know what Fray Bentos put in theirs
I know there is a British Pie Week. I can't Rag Week catching on. :-)
I don't know if this still happens, but Brit University students used to have a 'Rag Week' where they'd so silly stuff to raise money for charity.
My way of making the filling (quicker and easier and less faff): fry onions and garlic, add cubed steak, fry to seal edges, add kidney, fry till no pinkness, make some Bisto gravy, pour in, add herbs and pepper (no salt cos already in), if mixture is too thin add a teaspoon of cornflour mixed into small amount of cold water, bring to boil for short time. That's it, no need for pressure cooker. Allow to cool to RT before filling into pastry cases. But...it might be better to use pressure cooker for the steaming stage - should give tastier results. Just my opinion...
Doesn't look like your beef would be meltingly tender.
@@Keefcooks Point taken, but as long as the steaming time in the pressure cooker is long enough, it should be OK. I don't feel the way you did the steaming would achieve that tenderness without overcooking the pastry.
@@Keefcooks Also depends on what cut of beef one chooses for the recipe of course...
You two are "fab".
I agree Keef, steak and kidney pudding is better when you pre cook the meat and gravy. You can get the best kidney gravy doing that (However, a darker colour is preferable for me). I also like the 'traditional' method that the purists say, but not as much. As for the rag pudding, noooooooo. You just made the same pudding 2 different shapes. I live very close to Oldham and Rag puddings don't tend to have any kidney in at all. They usually have mince, steak (or joined up meat as you put it) and a bit of gravy. Also, the suet pastry tends to be thinner than with the basin type, making it a much more melt in the mouth experience. Give it another go Keef, but you must try harder.
Well, I tried pretty hard with the rag pudding - I asked a butcher in Oldham to recommend the best rag pud and send me a couple, but he drew a blank. I also watched Kay's Cooking having a go (th-cam.com/video/VSTiVdREIeM/w-d-xo.html) , and if you think I done bad...Other than that, it's seems to be a bit obscure and there's not a lot to go on. There's a limit to how hard I can try @Ian Livesy
@@Keefcooks There's a brand of rag pudding called Jackson's. You can find and buy them online. They're not the absolute best I've had (I think you could improve on em) but they are pretty good and traditional.
Mmmm, why don't you brown the beef and onions in the pressure cooker before adding the water?
Lol....all these browing and fond and deglazing prior to stewing is a he way of the heathen French
If you want the quintessential British Steak and Kidney pudding then you definatley do not brown anything before filling the pudding case and by the way it should be ox kidney and not lamb or Pig.
@James Lamb - I just find it easier to do in a frying pan - pressure cooker is very tall and it's hard to stir stuff in there.
I am sooo 🤤 right now...
I live in Germany and they can't cook like the brits. They don't have seut. Many thanks Keef
That's how I have cooked my steak and kidney pudding, it's how everyone in my family cooks it for generations. We also do our spotted dick like that and bacon and onion pudding. Everything boiled in rags. I'm a Southerner, by the way and over a hundred years my family cooked like this.
American question here... I thought a pudding was a reference to any form of dessert. So, I'm confused here... clue me in?
In general "pudding" added to the end of some words means this suet pastry. Pudding by itself is dessert.
So, Chicken and leek pudding would be the filling with this suet pastry round it.
Then there's the odd ones out like Treacle pudding - which is just this suet pastry steamed with treacle on the *outside* !
Yep, it's all very confusing :)
@@andyyyz9114 LOL Thank you!
And don't forget Yorkshire puddings, which really aren't puddings at all
@@Keefcooks I'm so down to try to make Yorkshire Pudding. Between your vids and Chef John's I think I'm ready to give it a go!
No this is all wrong, what we see here IS a real pudding, as is Yorkshire pudding, black pudding, and haggis, the sickly sweet shit yanks eat and call pudding, is god knows what, I think the closest is custard, which is not normally so sweet as that in the US..
Oh dear you appear to be making a filling for a pie and not a pudding, steak,kidney, onion and water/stock plus seasoning to taste are put into a suet pastry and steamed for 4 hours until cooked, That's a proper Steak and kidney pudding.
I did mention that alternative possibility. It's not the way I like my steak & kidney puddings, and I don't think it's the definitive way to do it. If there is such a thing. 😀
Rag pudding seems like an English tomali
Do you mean tamale? Some similarities, sure.
@@Keefcooks hahahahahaha yes that's the one 🤣
Back to the drawing board for your rag mess, sorry pudding, yours from Oldham.
I did ask an actual butcher from Oldham to send me a good example, but he couldn't find one. Tell you what, search for Kay's Cooking's Rag Pudding - she knows how it's done!
Sir Signor Keef, No cook can do better than you if you cook with love. I give you now an acient cookbook in thrust. It's up to you to translate and translate it to a dish. here it is; www.kvmo.nl/images/pdf/algemeen/indonesischkookboekselamatmakankoninklijkmarine1269977934.pdf
This goes back to early 1900.Today in Dutch and English marine this is cooked.Can you pick one thing and show us?With internet i don't think translation is needed but any question is welcome.
You did a good job of that. I could almost smell it !!! Not your forte ??? Don't be so self-effacing! ;)
Thanks Mike
13:30 -- Hmmm ... presentation needs a little work.
C'mon Kevin, it was perfect!
@@Keefcooks -- LOL :)
Sorry Keefy baby but I couldn't find a decent pudding for love or money lol
It's OK, I can make my own!
Please, for those who devour your recipes containing kidney, and I have mentioned this before, cut the kidney in half from the top down and remove the pieces inside. Then place the kidney into ice-cold water for 30 minutes, changing at least once during that time. The function of the kidney is to filter and extract waste from the blood, balance body fluids, and form urine. The urine and residual tastes must be removed before cooking and/or eating. You can also make a roux which can be carefully mixed into the liquid, as you are aware or alternatively, make a slurry with baking powder and water which makes a glossy thick gravy. However, I know you will not do so as you would rather mock my attempts to educate you in some of the simple culinary skills you lack or are not familiar with, including the use of the back edge of the knife blade instead of the knife's cutting edge, for removing excess pastry when making pies and, tarts, and puddings, etc. It's called knocking-back. Then people, your "followers", tread you as the cook par excellent, sorry cannot use chef because you are not, especially as you seemingly get most of your recipes from the internet. You do serve a function though, trying to provide others with simple, nutritious, and easy to prepare, usually, recipes. Incidentally, in the old days, which I well remember, cheesecloth/muslin was not used for either pudding but old sheet linen, and that is where the term "rag pudding" came from. Steak and kidney pudding had a cloth spread over the top of the pudding which was then tied down before the cooking vessel was 1/2-3/4 submerged in water in the cooking pot and cooked for up to 4 hours. Don't forget, in Japan, it takes up to10 years to become a qualified Sushi/Sashimi chef.
'nuf sed. plamuk aka travellingchef.
Look, I don't ask for your advice, but I don't always ignore it. You claim to be a clinical psychologist as well as a chef, in which case you should understand why I am lukewarm about your contributions. It stems from the way you first introduced yourself to my comments section, and your subsequent treatment of my pal Adam G. I have a good memory, and maybe I hold a grudge, and maybe that's a bad thing. Nevertheless, it's real. All I'm doing on this channel is preparing tasty food, and the recipes I use come from all over. A lot of people enjoy my work and for the life of me I can't see how that could be a bad thing. My suggestion to you, if you're so keen to share your knowledge, is to start your own TH-cam channel - I'll watch with interest.
@@Keefcooks Yesterday was the Sabbath and so I could not reply. From sunset today, Sunday is the start of the Holy Days of the Feast of Tabernacles, which will be completed at sunset 21st October, so this is the only time I have to reply. After that I am making my last sojourn to work in Thailand then I will finally retire as I am to undergo a gallbladder operation as soon as I return to Canada in March. During the intervening months, I will have very limited access to a computer as I will be near Chiang Rai, northern Thailand and there is restricted internet available.
At one point in time, I provided you with my full name. If you doubt the veracity of my claims, while I am away are at liberty and have my full permission to contact the governing bodies with which I am registered and investigate my credentials, they include the City and Guilds in London, England, the College of Psychologists of Ontario, the Canadian Association of Psychologists, and the Thai Psychological Association.
Further, my youngest sister, who resides in Parbold, Lancashire, has my original Bachelor and Master Degrees, both issued by the University of Windsor, Ontario, Canada, but, for some unknown reason, she never received my Doctoral Degree which was issued by another university. Also, I have a Diploma in Micro-Computer Business Applications from Humber Community College, Toronto, Ontario, Canada, which was in my personal belongings that a friend was keeping for me. I was unaware she had died while I was out of Canada and my possessions were disposed of.
No, you do not ask for my advice and yes, at 78 years of age I am sometimes aggressive and assertive when dealing with persons who make so many errors, some of which are downright dangerous when they deal with food. I have even admonished GR and JO, amongst others concerning errors they have made. What is aggravating is the number of people who use the internet to “show off their skills”, which often copy others (as an example look to see how many people make fried chicken - which incidentally travelled from Scotland to North America) and many are abysmal. I am not, and never have said that about your forays into the culinary arts just that you do make many errors, and those I point out and why. It is called constructive criticism.
I am not seeking, nor want sympathy for my situation but I gave up being an active chef due to having undergone surgical procedures which limit me to what type of culinary consulting, teaching, and research I can do as I use an electric-motored personal mobility device to get around, especially outdoors. Therefore, you will be aware that my mobility is limited and as such, I no longer produce videos for public presentations. However, the operations gave me the opportunity to change my career and so I went into the field of psychology.
'nuf sed. aka plamuk travellingchef