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STEAK AND KIDNEY PUDDING

550 g piece stewing steak, trimmed and cut into 1 cm cubes


225 g ox kidney, cut into small even-sized cubes

1 medium onion, skinned and finely chopped

30 ml chopped fresh parsley

45 ml flour

grated rind of 1 lemon

salt and pepper

275 g self raising flour

150 g shredded suet

butter or margarine for greasing

parsley sprig, to garnish


  1. Place the beef and kidney in a bowl with the onion and the parsley. Sprinkle in the plain flour and lemon rind and season well. Stir well.

  2. Mix together the self raising flour, suet and a good pinch of salt. Stir in about 200 ml water, until a soft dough is formed. Knead lightly, then on a lightly floured surface, roll out to a 35 cm round. Cut out one-quarter of the dough in a fan shape to within 2.5 cm of the centre.

  3. Lightly grease a 1.7 litre pudding basin. Dust the top surface of the pastry with flour and fold the dough in half, then in half again. Lift the dough into the basin, unfold, press into the base and up the sides, taking care to seal the join well. The pastry should overlap the basin top by about 2.5 cm.

  4. Spoon the meat mixture into the lined pudding basin. Spread the meat out evenly. Add about 120 ml water. This should come about two thirds of the way up the meat mixture.

  5. Roll out the remaining piece of dough to a round 2.5 cm larger than the top of the basin. Dampen the exposed edge of the dough lining the basin. Lift the round of dough on top of the filling and push the pastry edges together to seal. Trim around the top of the basin to neaten. Roll the sealed edges inwards around the top of the basin.

  6. Cut a piece of greaseproof paper and a piece of foil large enough to cover the basin. Place them together and pleat across the middle. Lightly butter the greaseproof side and put them over the pudding, greaseproof side down. Tie securely on to the basin, running the string just under the lip. Make a string handle across the basin top.

  7. Bring a large pan of water to the boil. Fit a steamer over the pan and put the pudding inside. Cover with lid. Steam for about 5 hours. Top up with boiling water as necessary and do not allow the water to go off the boil. To serve, uncover and place on a serving plate. Garnish with parsley.
    Serves 6


STEAK AND KIDNEY PUDDING

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