Kidney Pudding Recipe
Kidney Pudding Recipe with Kidney, Breadcrumbs, Herbs, Milk, Egg, Tomato Pulp and Butter.
INGREDIENTS
3 Sheep's or 1 Calf's Kidney
1 Teacup of Breadcrumbs
1/2 teaspoon finely Chopped Fresh Herbs
1 teaspoon Chopped Parsley
1/4 pint (150ml) Milk
1 Egg
1 teacupful Hot Tomato Pulp of Soup
1/2 oz (13g) Butter
Salt & Pepper
METHOD
Skin the kidneys and slice them. Mix together the breadcrumbs, herbs and half the parsley, the kidney and a good seasoning of salt & pepper. Beat the egg, add the milk. Stir this into the dry ingredients until thoroughly mixed. Turn into a well greased basin and steam for one and a half hours. Turn out, pour over the hot tomato pulp or a thick brown gravy and sprinkle with parsley.
Enough for 4 people.
Based on the Kidney Pudding recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).