STEAK AND KIDNEY PUDDING

This Pudding is so easy to make, everybody’s favourite, rich moist pastry around soft succulent chunks of meat.

Once it is on the heat you can forget about it, except for the amazingly appetizing wafts coming out of the kitchen

INGREDIENTS

For the Pastry

350g self raising flour
175g shredded beef suet
salt and pepper
cold water

The filling

450g chuck steak
225 g ox kidney
2 level tablespoon seasoned flour
1 medium onion sliced
cold water
1 teaspoon Worcestershire sauce
salt and pepper

METHOD

To make the pastry, sift the flour into a bowl, add the suet and salt and pepper, and mix well into the flour. Add a few drops of water and start to mix it in. keep adding water until it feels sticky. Start mixing it with your hands, adding more water if it feels a bit dry. You want it to form a smooth elastic dough.

Cut off a quarter of the dough for the lid. Roll out the rest to a round approximately 32.5 cm enough to line a 1.5 litre pudding basin.

Next chop the steak and kidney into fairly small cubes, toss them in the seasoned flour and add them to the basin. Add the sliced onion. Top up with enough water to almost reach the top of the meat, sprinkle in a few drops of Worcestershire. Season.

Roll out the lid, dampen the edges and place it on top of the pudding; Seal well.

Cover with a double sheet of foil, pleated in the middle. Secure with string, making a little handle to reach it out of the hot steamer.

Place in a steamer over a pan of boiling water. Steam for 5 hours. Keep the water topped up.

Turn out onto a plate, or if you prefer spoon it from the bowl. How brave do you feel.

The gravy produced is scrumptious.

Original Recipe: Delia Smith  Winter Collection