• 4servings
  • 240minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 750g (1 1/2 lb) chuck steak

  2. 225g (8 oz) ox kidney or anyother strong kidney you can get hold of

  3. 2-3 tbsp plain flour

  4. 1 tsp cracked black pepper

  5. 1 meduim onion , chopped

  6. a handful of curly leaf parsley , roughly about 10gms, chopped.

  7. 2 sprigs of thyme, leaves taken off

  8. 2 bay leafs

  9. 1 tbsp dark soy sauce

  10. a good strong beef stock

  11. FOR THE suet PASTRY

  12. 350g (12 oz) self- raising flour

  13. 175g (6 oz) shredded suet

  14. a large pinch of salt

  15. 250ml (8fl oz) cold water

Instructions Jump to Ingredients ↑

  1. Cut the steak into 1inch pieces. Cut the kidney into small pieces. Place them both in a bowl & add the flour, salt & papper & mix well. Mix in the onion, parsley, thyme & bay leaf.

  2. For the pastry, mix the flour, suet & salt with the water to form a soft dough, kneed on a floured surface. Take roughly a quarter of the dough for your lid & set aside. Roll out the pastry to about a 13inch circle. Place the rolled out dough in a lightly buttered 3pint pudding basin, overlapping the edges to seal against the basin(use some water if needed)

  3. Spoon the mixture into the basin, add the soy sauce & enough beef stock to come three-quaters of the way up the meat.

  4. Roll the piece of pastry you've reserved for the lid into a circle about 1cm larger than the top of the basin. Brush the edges with water, press firmly onto the top of the pudding & crimp the edges togeather to make a good seal. Cover the basin with a floured pudding cloth & tie tight in place with string( if you dont have a pudding cloth, a tea towel will do)

  5. Place some kind of trivet into a large saucepan & cover with about 2-3 inches of water & bring to the boil,once boiling, lower the heat so the water is gently rolling. Put the pudding into the saucepan & cover with a lid making sure no steam is escaping & steam for 4hrs. You'll need to top the water up from time to time when it gets low.

  6. Uncover the pudding, place a plate ontop of the basin & turn upside down carefully to release the pudding from the basin & serve with steamed cabbage & boiled spuds.

  7. You know that anything that takes 4hrs to cook has gotta taste good!!


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