Steak and Kidney Pudding
|Self rising flour||12 Ounce|
|Round steak||2 Pound|
|Ox kidney||8 Ounce|
Dice meat and kidney into 1 in. cubes, discarding any gristle or excess fat.
Toss meat in seasoned flour until well coated.
Dice onion finely, add to meat.
Use 2/3 of prepared pastry to line 4 pint greased pudding basin, fill with meat; add stock.
Roll out remaining pastry to form a lid.
Wet edges of pudding, place top in position, sealing edges.
Cover pudding with greased aluminium foil.
Steam approximately 6 to 7 hours.
After this time of cooking, pudding can be turned out on to serving dish.
Watch water level in saucepan carefully during cooking time; as it evaporates, replace with boiling water.