ENGLISH STEAK AND KIDNEY PUDDING

ENGLISH STEAK AND KIDNEY PUDDING image

Yield 4-6 People

Number Of Ingredients 17

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TIP:If you don't have a taste for kidney then just add an additional 4 oz of steak instead.
FOR THE SUET CRUST PASTRY:
12 oz Self-Raising Flour
6 oz Shredded Suet(TO MAKE SHREEDED SUET: You can feeze some and then grate it. Then Chop it it kind of looks like the shape of Rabbit droppings) (Smile)
Or Try to find ATORA SHREDDED VEGETABLE SUET.
Pinch Of Salt and Pepper
A Little Less Than A Cup Of Cold Water
FOR THE FILLING:
1 Pound Chunk Steak or stewing steak
8 oz Ox Kidney or Beef Kidneys
2-3 Tablespoons of Oil
1 medium Onion, Sliced
2 Level Tablespoons of Well-Seasoned Flour
Worscestershire Sauce
Cold Water
1 Beef Stock Cube
Freshly Milled Salt & Pepper

Steps:

Make up the Suet pastry adding a little cold water at a time and first cutting it in and mixing untill it forms an elastic dough that leaves the bowl clean.Put aside a 1/4 of it for the lid. Roll the rest out and line a well buttered pudding basin with it. Chop the steak and the Kidney into fairly small cubes, I cut the fat of the beef, toss them in the seasoned flour then fry them in a little oil once browned add the slices of Onion in here and there then add enough cold water (about 1 1/2 Cups) to reach almost to the top of the meat. Now sprinkle a few drops of Worcestershire sauce and, 1 beef stock cube, pinch of salt and pepper bring to a boi then pour it into the pastry lined basin. leaving at least 1 inch gap from the top. Roll out the pastry lid and dampen edges and put it in position on the pudding. Seal it well and cover with a double layer of foil making sure it is pleated in the middle to allow room for the pudding to expand. secure with string around the rim. Put pudding bowl in a stock pot. Fill stock pot with enough water to come halfway up bowl. Cover and bring to a boil. Steam for 5 hours, adding more boiling water if needed. Checking on the water as you will have to add some halfway through.