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Steak and Kidney Pudding #3

ingredients

serves: 3-4
2 cups plain flour
1 teaspoon salt
2 teaspoons baking powder
125 g (4 oz) suet, shredded
cold water to mix

for the steak and kidney filling

500 g (1 lb) chuck or blade steak
125 g (4 oz) beef or lamb kidney
1 tablespoon seasoned flour
1 onion, chopped
3 tablespoons beef stock
parsley for garnish

method

1. Sift flour, salt and baking powder into a bowl, stir in suet using a round-bladed knife, mix to a firm dough with cold water (about 1/2 cup).

2. Shape into a ball, cover and rest for 5 to 10 minutes.

3. Knead pastry lightly, cut off two-thirds, and roll into a round to line a 15 cm (6 inch) pudding basin.

4. Wipe meat, cut into cubes.

5. Wash kidney, remove core and cut into small pieces.

6. Toss meat and kidney in seasoned flour.

7. Put meat and onion, mixed together, in pastry-lined pudding basin, add stock.

8. Roll out remaining third of pastry, moisten edge of pastry in basin and place lid on top.

9. Press edges well to seal.

10. Cover with greased greaseproof paper and then aluminium foil.

11. Tie paper and foil securely under rim of basin.

12. Place in a steamer and steam for 3 to 3 1/2 hours.

13. When pudding is cooked, remove the paper, garnish with a sprig of parsley and serve.

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