My steak and kidney pudding

4 servings

Ingredients

Quantity Ingredient
5 cups Flour
5 teaspoons Baking powder
¾ teaspoon Salt
1 pounds Stew beef
12 ounces Kidneys(beef or veal)
Salt
Pepper
1¾ cup Suet, packed
1¾ cup Water, cold
½ cup Flour
Beef stock OR
Bovril & water OR
Water

Directions

MM BY HELEN PEAGRAM

PASTRY

FILLING

Blend pastry ingredients, flour, baking powder, salt and suet in a processor. Blend til mealy. Add water while running, til dough forms a lump. Roll out and line a 3 cup bowl. Press flat against side. Leave at least 1 inch hanging over sides of bowl all around.

Use extra for top. Dice meat and Kidneys. Add flour to coat well.

Mix seasonings with flour and sprinkle 1 Tbsp in bottom of pudding.

Put in a layer of meat and sprinkle with more flour mix. Repeat til meat and kidneys are all used. Finish with flour mix. Cover with enough stock, water or bovril and water to fill. Roll extra pastry to make a lid. Lay on top of filling. Fold edges of pastry lining over the lid of pastry. Make a small hole in the middle of lid big enough for a funnel. This to be used if more liquid needs to be added.

Put bowl in the middle of a large dish towel. Cover top with foil, then bring corners up and tie two at a time. Put in a steamer over boiling water and keep boiling hard for 2 hours. Reduce heat and simmer for 2 or more hours longer. Refill water as needed. When cooked, remove from steamer and serve with veg of your choice. To increase gravy, pour a little more stock into hole in pastry lid.

Variation: Additions of vegetables is good. Onions, carrots, etc.

From: Helen Peagram Date: 09-18-94

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