To make the Suet Pastry
Mix the flour, salt and suet together and slowly add sufficient cold water to make the mixture into a pliable dough. Turn the dough onto a floured board and knead lightly, allow to rest for a few minutes before rolling out.
To make the Pudding
Grease a 1 litre size pudding basin that is suitable for steaming. Line the basin with the suet pastry having retained ¼ to form the lid.
Roll the steak and kidney in the seasoned flour, place in the lined basin and fill ⅔ full with beef stock. Dampen the edge of the pastry with cold water, roll out the remaining pastry quarter to fit the top of the basin and seal the edges well.
Cover the basin top with sufficient buttered greaseproof paper or foil which has been pleated in the middle to allow expansion and then secure tightly with string under the rim of the basin. Place in a steamer for 4 hours, topping up the water as required.
If you do not have a steamer, stand the basin on a saucer or trivet in a large saucepan. Pour boiling water into the saucepan up to the bottom of the basin’s rim and steam for 4 hours. Top up the water as required.
Note: Do take care of the steam when topping up the water and when removing the basin from the steamer or saucepan.
Serve with steamed carrots and broccoli.
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