Title: My Steak and Kidney Pudding
Categories: Beef Main
Yield: 4 Servings
| PASTRY |
| 5 | c | Flour |
| 5 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1 3/4 | c | Suet, packed |
| 1 3/4 | c | Water, cold |
| FILLING |
| 1 | lb | Stew beef |
| 12 | oz | Kidneys(beef or veal) |
| | | Salt |
| | | Pepper |
| 1/2 | c | Flour |
| | | Beef stock OR |
| | | Bovril & water OR |
| | | Water |
Blend pastry ingredients, flour, baking powder, salt and suet in a
processor. Blend til mealy. Add water while running, til dough forms a
lump. Roll out and line a 3 cup bowl. Press flat against side. Leave at
least 1 inch hanging over sides of bowl all around. Use extra for top. Dice
meat and Kidneys. Add flour to coat well. Mix seasonings with flour and
sprinkle 1 Tbsp in bottom of pudding. Put in a layer of meat and sprinkle
with more flour mix. Repeat til meat and kidneys are all used. Finish with
flour mix. Cover with enough stock, water or bovril and water to fill.
Roll extra pastry to make a lid. Lay on top of filling. Fold edges of
pastry lining over the lid of pastry. Make a small hole in the middle of
lid big enough for a funnel. This to be used if more liquid needs to be
added. Put bowl in the middle of a large dish towel. Cover top with foil,
then bring corners up and tie two at a time. Put in a steamer over boiling
water and keep boiling hard for 2 hours. Reduce heat and simmer for 2 or
more hours longer. Refill water as needed. When cooked, remove from
steamer and serve with veg of your choice. To increase gravy, pour a
little more stock into hole in pastry lid. Variation: Additions of
vegetables is good. Onions, carrots, etc.