Steak and Kidney Pudding
Ingredients:
1lb rump steak, cut into equal sized pieces
¼lb ox kidney, cleaned and diced
1oz seasoned flour
¼ pint stock
8oz plain flour
A pinch of salt
2 tsp baking powder
2-4oz suet
5 tbsp water
Method:
Make pastry by sieving the flour, salt and baking powder and adding the suet
Mix in water with a round bladed knife.
Roll pastry into a circle about 1/8 inch thick with a diameter twice the depth of a one-pint basin. Cut out 1/6 of the circle as a segment and put it to one side.
Grease the basin and lift the pastry into it. Dampen the edges of the missing segment and press together. Toss steak and kidney pieces in flour, pack them into the basin and pour over stock. Knead the remaining pastry gently and roll to the right size to fit as a top.
Dampen the edges, place on top of the meat in the basin and press the edges together securely. Cover with greaseproof and cook in a bain-marie in a 425ºF/220ºC/Gas mark 7 oven for two to three hours. Make sure the water is always simmering and keep topping it up.
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