Beef Steak And Kidney Pudding
225 g. / 8 oz. ox kidney, diced
50g. / 2 oz. seasoned flour
2 onions, finely chopped (optional)
275 g. / 10 oz. self-raising flour
Pinch of salt
150 g. / 5 oz. shredded suet water
Coat the steak and kidney pieces in the seasoned flour.
To make the pastry, sift the flour and salt into a bowl.
Add the suet and enough cold water to mix to a soft rolling consistency.
Roll out the dough and cut off and reserve a quarter.
Use the remaining dough to line a 2 / 3 pint basin.
Mix the onions, if used, with the meat and put the mixture into the basin.
Add just enough stock to come half way up the meat mixture.
Dampen the edges of the dough.
Arrange the remaining dough on top to form a lid, pressing the edges together firmly to seal.
Cover with greased greaseproof paper and foil, making a pleat in the centre to allow room for the pudding to rise.
Steam or boil for 4 to 5 hours or until the meat is tender.
Serve in the basin.
Make a gravy to serve with the pudding, or, when you cut out the first portion, add a little hot beef stock and use this as gravy.