Steak And Kidney Pudding
|Plain flour||8 Ounce|
|Baking powder||1 1⁄2 Teaspoon (Heaped Teaspoon)|
|Shredded suet||3 Ounce|
|Stewing steak rump||1 Pound|
|Ox kidney/Lamb kidney||3 Ounce|
|Seasoned flour||1 Pinch|
|Stock||1 Cup (16 tbs)|
Grease a 1 1/2 pint sized pudding basin.
Shred the suet very finely and mix with flour, baking powder and salt.
Mix to a rolling consistency with cold water, roll out to a thickness of about 1/4 inch.
Gut off a third ready for the lid, and line the basin with the rest.
Cut the meat into small pieces and roll in seasoned flour.
Arrange in the basin with layers of mushroom, if used, and season with a little salt and black pepper between the layers.
A bay leaf, halfway up, improves the flavour.
Add cold water or stock to come within an inch of the top.
Moisten the suet crust edges and put on the lid.
Seal the edges.
Now cover with greased foil or greased paper, and put into a saucepan of boiling water which reaches halfway up the sides of the pudding basin.
Boil for 3 1/2-4 hours and top up the saucepan now and again with boiling water.
Bring to the table, in the basin, handsomely swathed in a snowy napkin.