Steamed Steak And Kidney Pudding
|Chuck steak||1 1⁄2 Pound|
|Beef kidney||1⁄2 Pound|
|Self rising flour||3 Cup (48 tbs)|
|Shredded suet||3⁄4 Cup (12 tbs)|
|Cold beef broth||1 1⁄4 Cup (20 tbs)|
Cut the meat into 1 1/2 inch cubes.
Trim the kidney, removing any core, and cut into 1 inch cubes.
Peel and thinly slice theonion.
Season flour and use to coat the steak, kidney and onion.
Sift the self-rising flour and 1 1/2 tsp salt into a bowl and stir in the suet and enough cold water to mix to a soft but not sticky dough.
Knead lightly till smooth.
Roll out on a floured surface to a round, big enough to line a 2 quart pudding basin or steaming mold (about 14 inches in diameter).
Cut out one-quarter of the dough round and reserve.
Lift the large piece and place it in the basin, curving it so it fits neatly, and sealing the edges together.
Place the meat mixture in the basin and add the cold broth to come half-way up the meat.
Roll out the reserved dough to a round slightly larger than the top of the basin.
Brush the top edge of the dough lining with water and cover with the dough lid.
Seal the edges well.
Cover with greased, pleated parchment paper and pleated foil, or a pudding cloth and secure with string.
Steam for 5 hours, replenishing with boiling water as required.