Steak and kidney sponge

Steak and kidney sponge

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This light and tender sponge topping absorbs the delicious flavours of the steak and kidney mixture.

Ingredients

Quantity Ingredient
1 quantity Basic steak and kidney, steamed
150g self-raising flour
1/2 teaspoon salt
2 eggs, separated
250ml milk
60g butter, melted

Method

  1. After steaming steak and kidney mixture, leave basin standing in saucepan of hot water while you prepare topping. Sift flour and salt into a bowl and make a well in centre.
  2. Beat egg yolks and stir in milk. Pour into flour mixture, add butter and stir until smooth. Beat egg whites until stiff and fold into mixture.
  3. Spoon sponge mixture carefully over steak and kidney mixture in basin so meat is completely covered. Add more boiling water to saucepan to come halfway up side of basin if necessary. Put lid on saucepan and boil steadily for about 20 minutes. Serve immediately, with a napkin tied around side of basin.

Note

  • Steak and kidney may be cooked in a saucepan or casserole, as described in basic recipe, if preferred. Turn into pudding basin afterwards and proceed as above.
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