Steak and Kidney Pudding
|Suet pastry||8 Ounce (225 Gram)|
|Stewing steak||12 Ounce, cubed|
|Seasoned flour||30 Milliliter|
|Kidney||4 Ounce (100 Gram)|
|Onion||1 , finely chopped|
|Water||45 Milliliter (3 Tablespoon)|
Half fill a steamer or large pan with water and boil.
Grease a 900ml (1 1/2pt) pudding basin. Reserve a quarter of the pastry to make the lid.
Roll the remainder into a circle, and line the basin.
Coat the meat with seasoned flour.
Remove the skin and core from the kidneys, cut into slices and coat with seasoned flour.
Fill the basin with the meat, kidney, onion and water.
Roll out the pastry for the lid to a circle the size of the top of the basin, and dampen the edges.
Place on top of the meat and seal the edges of the pastry well.
Cover with greased grease proof paper and foil, secure with string and steam for about four hours.