100 Gram, wiped with a clean cloth and cut into 1cm dice
75 Gram, peeled and cut into 1cm dice
2 Tablespoon, washed, dried and roughly chopped
2 Tablespoon (plus a little for dusting)
1⁄2 Teaspoon (to grease the basin)
4 Tablespoon (to shallow fry)
2 Teaspoon (use as per taste)
Crushed black pepper
2 Teaspoon (use as per taste)
1. Trim off any excess fat from the chuck steak and kidneys cut into roughly 2cm dice and 1cm dice respectively, alternately get it done by a butcher.
2. Place the flour into a shallow dish and season well with salt and pepper.
3. Lightly grease the pudding basin with a little butter.
4. Lightly dust your work surface with a little flour and roll out the pastry into a circle large enough to line the inside of your basin, dusting with a little more flour when necessary.
5. Cut out a wedge- about a quarter of the pastry circle, knead this piece of pastry back into a ball and put aside.
6. Line the basin with the remaining pastry, making sure that where the wedge was cut from the pastry is overlapped and joined well using a little cold water to make a good join with no holes in the pastry and put aside.
7. Pass the diced beef and kidney through the seasoned flour, shaking off any excess flour, and carefully place into a heavy-based frying pan over a medium heat with hot oil to seal the meat, turning to color evenly.
8. Next, add the diced onion, mushrooms to the pan and sauté for a few minutes, remove and add to the meat in the bowl.
9. Return the pan to the hob and when hot, pour in a little of the stock to deglaze the pan.
10. Pour the liquid into the beef, add the chopped parsley and a touch more seasoning and mix together well.
11. Spoon the steak and kidney mixture into the pastry-lined basin. Pour in enough beef stock to fill the basin about three-quarters full.
12. Lightly dust your work surface with a touch of flour and roll out the remaining pastry into a circle slightly larger than the top of the basin.
13. Slightly dampen the edges of the pastry in the basin, neatly place the pastry lid on top pressing down the edges to make a good seal and trimming off any excess pastry.
14. Cut out a circle of greaseproof paper larger than the top of your basin. Lightly butter one side and place the buttered side down on top of the pudding. Then, cover this with a circle of tin foil and tie tightly with string around the top edge of the basin.
15. Next, cover the steak and kidney pudding with some clean cloth, again tying it around the top edge. Bring the corners together over the top of the pudding to form a handle.
16. Bring a large saucepan a third full of water to the boil, carefully lower your steak and kidney pudding, then lower the heat slightly and close the pan with tight-fitting lid to allow the pudding to steam away for about 4 hours.
17. After about 4 hours the steak and kidney pudding will be well and truly cooked. Carefully remove from the saucepan and allow it to stand for a few moments.
18. Cut the strings, remove the cloth, tin foil and greaseproof paper and serve the pudding.