Name: Steak and kidney pudding
Yield: 6 servings
Cuisine: Beef
Ingredients: 750.00 g lean steak stewing; 120.00 g ox kidney; 1.00 onion peeled and chopped; 1.00 carrots peeled, diced; 15.00 ml fresh parsley and thyme, chopped; sea salt and freshly ground black pepper; flour seasoned; 250.00 ml beer milk stout; 380.00 ml flour self-raising; 3.00 ml salt; 120.00 g suet grated; 35.00 ml butter

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Ingredients (12)

750.00 g	lean steak — stewing
120.00 g	ox kidney
1.00	onion — peeled and chopped
1.00	carrots — peeled, diced
15.00 ml	fresh parsley — and thyme, chopped
	sea salt and freshly ground black pepper
	flour — seasoned
250.00 ml	beer — milk stout

SUET CRUST

380.00 ml	flour — self-raising
3.00 ml	salt
120.00 g	suet — grated
35.00 ml	butter

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Method:

PREPARING THE SUET
Suet can be bought ready shredded or unshredded. Chill unshredded suet, then break it apart with your fingers and peel away any transparent connective tissue. Chop with a large, sharp knife, lightly sprinkling the fat with flour from time to time, so that the pieces do not stick together. Continue chopping until the suet pieces are the size of coarse breadcrumbs.
1. Trim fat off the meat and cut into 2 cm pieces. Trim the kidneys, discarding the white core and any fat; cut into 1 1/2 cm pieces. Mix the meat together in a bowl with the onion, carrot, herbs and seasoning. Add the milk stout and, if you have time, cover the bowl and leave in a refrigerator overnight.
2. Put the flour and suet in a large bowl and mix together lightly. Add cold water or milk, 15 ml at a time, stirring well with a fork, until mixture forms a soft dough. Rub the butter over the inside of a 900 ml pudding basin.
3. On a floured surface, roll out the dough in a circle about 1 cm thick. Reserve a quarter of the dough for the lid. Fit the larger piece of dough into the pudding basin. Press firmly against the bottom and sides of the basin, letting the edges hang over the rim.
4. Drain meat and toss steak and kidney pieces in seasoned flour. Layer the meat and vegetables in the pudding basin and add liquid until the basin is about three quarters full. Roll out the remaining piece of dough for the top. Brush the edge with water, and press down all round the rim with your thumb.
5. Cover pudding with a double thickness of greaseproof paper or foil, making a generous pleat in the centre to allow the pudding to rise during cooking. Tie securely below the basin rim with string. Place the basin in a pan of simmering water that comes 1/2 way up the basin. Cover with a lid and boil for 3 to 4 hours, topping up with boiling water as necessary.
6. Remove the pudding from the pan and untie the string. Wrap a clean tea towel around the basin and serve. The pudding can also be turned out onto a hot serving dish deep enough to hold the gravy and served cut in wedges.