• 4servings
  • 285minutes
  • 777calories

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Nutrition Info . . .

VitaminsC, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 750g (1 1/2lb) chuck or braising steak, in one piece

  2. 125g (4oz) pig (or ox) kidneys

  3. 1 rounded tbsp well-seasoned flour

  4. 1 medium onion, peeled and sliced

  5. 150ml ( 1/4 pint) stock or water 250g (8oz) self-raising flour

  6. 1 level tsp salt

  7. 125g (4oz) shredded suet (beef or vegetable) 1 3/4 litre (3 pint) pudding basin, buttered well

Instructions Jump to Ingredients ↑

  1. Cut meat into thin slices, then in 2.5cm (1in) strips. Core, then chop kidney into small pieces. Roll a strip of meat around a piece of kidney, then coat meat in flour.

  2. To make the pastry : Sift flour with salt; mix in suet. Add cold water (about 8 tbsp) to make a soft dough, using a knife.

  3. Put on a floured surface, cut off a quarter of the pastry and roll out evenly to a round, about 1cm (½in) thick. Dust the pastry with flour, fold it lightly in 4, then put it into the basin, unfold and press it up the sides of the basin, so that it just overlaps the top.

  4. Fill pastry case with meat and sliced onion alternately. Pour in the cold stock or water. Roll out rest of pastry to form a lid. Moisten top edge of pastry and press lid on firmly. Butter paper on one side and put over pudding, tying it with string. Trim off surplus paper. Steam the pudding for 4 hours, in a double steamer or large, lidded pan. Keep topping up boiling water, to come halfway up sides of basin.

  5. Take off paper. Cut a slice of pastry from top and add a little hot stock or water to increase the amount of gravy, if you like.


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