Steak and kidney sponge

Yield: 4 Servings

Measure Ingredient
Stephen Ceideburg
3 tablespoons Flour
Salt and pepper to taste
1 Floured steak
1 Floured kidney
1 Onion, diced
1 tablespoon Worcestershire sauce
2 tablespoons Dry sherry
Beef stock
1 tablespoon Butter
2 Eggs
50 millilitres Milk
200 grams Self-raising flour

This is the no-fuss version great-grandma probably made on washing day when she hadn't the time to fiddle with pastry or pudding-making. Though the dish spends a long time in the oven looking after itself, it takes no time at all to make.

Put three tablespoons of plain flour seasoned with salt and pepper in a plastic bag and shake to coat with flour. Transfer the floured steak and kidney to a large casserole with a lid and mix in one onion, diced. Over the top pour 1 tablespoon Worces- tershire sauce, 2 tablespoons dry sherry and sufficient beef stock to reach the top of the meat. Cover the casserole and bake in a slow oven (140 degrees C) for 3 hours.

Cream 1 tablespoon softened butter or margarine, add 2 eggs and 50 mL milk and dredge in 220 g self-raising flour. Mix to a soft dough, turn out onto a floury surface and with floury hands pat out to the same dimensions as the interior of the casserole. Place the sponge dough on top of the steak and kidney, press well around the sides of the casserole and cook for a further half hour with the lid on. Cut the sponge into wedges and serve on top of generous amounts of steak and kidney.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 6/22/93.

Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at

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