600 g (1 1/4 lb) stewing steak, cut into 1 cm (1/2 inch) cubes
225 g (8 oz) ox kidney, cored and diced
125 g (4 oz) onions, skinned and finely chopped
30 ml (2 tbsp) chopped parsley
45 ml (3 tbsp) plain flour
salt and freshly ground pepper finely
grated rind of 1/2 lemon
275 g (10 oz) self-raising flour
150 g (5 oz) shredded suet
about 200 ml (7 fl oz) water; plus 120 ml (8 tbsp)
butter or margarine
parsley sprig, to garnish
225 g (8 oz) ox kidney, cored and diced
125 g (4 oz) onions, skinned and finely chopped
30 ml (2 tbsp) chopped parsley
45 ml (3 tbsp) plain flour
salt and freshly ground pepper finely
grated rind of 1/2 lemon
275 g (10 oz) self-raising flour
150 g (5 oz) shredded suet
about 200 ml (7 fl oz) water; plus 120 ml (8 tbsp)
butter or margarine
parsley sprig, to garnish
method
1. Put the meat cubes and kidneys into a bowl with the onion and parsley. Sprinkle with the plain flour and season well. Add the lemon rind and stir well.
2. Mix the self-raising flour in a bowl with the suet and a good pinch of salt. Cut and stir in just enough water to form a soft, but manageable, dough. Knead lightly and roll out, on a lightly floured surface, to a round about 35.5 cm (14 inches) in diameter. Cut out one-quarter of the dough in a fan shape to within 2.5 cm (1 inch) of the centre.
3. Lightly grease a 1.7 litre (3 pint) pudding basin. Dust the top surface of the pastry with flour and fold the dough in half, then in half again. Lift the dough into the basin, unfold, press into the base and up the sides, taking care to seal the join well. The pastry should overlap the basin top by about 2.5 cm (1 inch).
4. Spoon the meat mixture into the lined pudding basin, taking care not to puncture the pastry lining. Spread the meat out evenly. Add about 120 ml (8 tbsp) water. This should come about two-thirds of the way up the meat mixture. Add more water if necessary.
5. Roll out the remaining dough on a lightly floured surface to a round 2.5 cm (1 inch) larger than the top of the basin. Damp the exposed edge of dough lining the basin. Lift the round of dough on top of the filling and push the pastry edges together to seal. Trim around the top of the basin to neaten. Roll the sealed edges inwards around the top of the basin.
6. Cut a piece of greaseproof paper and a piece of foil large enough to cover the basin. Place them together and make a pleat across the middle. Lightly butter the greaseproof side and put them over the pudding, greaseproof side down. Tie securely on to the basin and make a string handle across the basin top.
7. Bring a large pan of water to the boil. Fit a steamer over the pan and steam the pudding, covered, for about 5 hours. Top up with boiling water as necessary.
8. To serve, uncover and place the basin on a serving plate. Garnish with a sprig of parsley.
2. Mix the self-raising flour in a bowl with the suet and a good pinch of salt. Cut and stir in just enough water to form a soft, but manageable, dough. Knead lightly and roll out, on a lightly floured surface, to a round about 35.5 cm (14 inches) in diameter. Cut out one-quarter of the dough in a fan shape to within 2.5 cm (1 inch) of the centre.
3. Lightly grease a 1.7 litre (3 pint) pudding basin. Dust the top surface of the pastry with flour and fold the dough in half, then in half again. Lift the dough into the basin, unfold, press into the base and up the sides, taking care to seal the join well. The pastry should overlap the basin top by about 2.5 cm (1 inch).
4. Spoon the meat mixture into the lined pudding basin, taking care not to puncture the pastry lining. Spread the meat out evenly. Add about 120 ml (8 tbsp) water. This should come about two-thirds of the way up the meat mixture. Add more water if necessary.
5. Roll out the remaining dough on a lightly floured surface to a round 2.5 cm (1 inch) larger than the top of the basin. Damp the exposed edge of dough lining the basin. Lift the round of dough on top of the filling and push the pastry edges together to seal. Trim around the top of the basin to neaten. Roll the sealed edges inwards around the top of the basin.
6. Cut a piece of greaseproof paper and a piece of foil large enough to cover the basin. Place them together and make a pleat across the middle. Lightly butter the greaseproof side and put them over the pudding, greaseproof side down. Tie securely on to the basin and make a string handle across the basin top.
7. Bring a large pan of water to the boil. Fit a steamer over the pan and steam the pudding, covered, for about 5 hours. Top up with boiling water as necessary.
8. To serve, uncover and place the basin on a serving plate. Garnish with a sprig of parsley.
serving amount
serves 4
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