Steak and kidney sponge

Steak and kidney sponge

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This topping is light and tender and, I believe, a great improvement on the old-fashioned suet crust, particularly in a warm climate.

Ingredients

Quantity Ingredient
1 quantity Basic steak and kidney
1 cup s.r. flour
1/2 teaspoon salt
2 eggs, separated
1 cup milk
60g butter, melted

Method

  1. Cook the basic steak and kidney and keep hot by standing in a saucepan of hot water, while preparing the topping. Sift the flour and salt into a bowl, then make a well in the centre. Beat the egg yolks and stir in the milk. Pour into the flour mixture. Add the butter and stir until smooth. Beat the egg whites until stiff and fold into the mixture. Hold a large cooking spoon over the meat and gently pour the sponge mixture onto the spoon so that the topping spreads over the steak and kidney. Put into a large saucepan, sitting on an upturned saucer, and add enough boiling water to come halfway up the sides of the bowl.
  2. Put the lid on the saucepan and bring the water to a fast boil. Boil for about 20 minutes. Serve immediately with a napkin tied around the bowl.

Variations

  • Steak and kidney pie: Spoon the cooked basic steak and kidney into an oval ovenproof dish and allow to cool. Preheat the oven to 200°C. Roll out 250 g puff pastry on a lightly floured board into an oblong shape 2 cm larger than the top of dish. Cut out to fit dish and cut another strip 2 cm wide. Place the strip on the edge of the dish, then brush with a little beaten egg and cover with the pastry top. Trim the edge. Cut an air vent from centre. Brush with egg and bake for 20–30 minutes. Reduce the heat to 180°C and bake for a further 30–40 minutes. Serves 4–6.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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