| 450 g skirt beef stewing steak |
| For the filling: 450g. skirt beef stewing steak 105g. ox kidney 25g. seasoned flour 1 onion, peeled and chopped For the pastry: 225g. self-raising flour level teaspoon salt 105g. shredded suet 8 tablespoons cold water Cut steak in 1-inch cubes. Remove skin, core and fat from kidney then cut into 1-inch pieces. Coat the steak with seasoned flour. Sieve flour and salt for pastry into a bowl. Stir in suet, then add enough water to make a fairly soft dough. Roll out two-thirds of pastry to a circle large enough to line a greased 1-litre pudding basin. Roll out the remaining pastry to a circle the size of the top of the basin. Put steak, kidney, and onion in alternate layers in basin, then add sufficient water to come within 1-inch of the top of the basin. Moisten edges of pastry `lid` and press firmly on top. Cover with lid of greaseproof paper, then cover with a lid of foil; both pleated to allow for expansion. Steam or boil the pudding for 4.5 hours, topping up with boiling water as necessary. | |
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| Entered | 2020-12-23 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19