Steak and kidney pudding with suet crust

Ideas
6 servings Prep: 20 mins, Cooking: 5 hrs
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Beef

By Food24 November 03 2009
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Ingredients (13)

FILLING
250.00 g offal — kidney
650.00 g beef — chuck or blade
1.00 onion — chopped
40.00 ml flour — seasoned
100.00 g button mushrooms
15.00 ml Worcestershire sauce
Tabasco sauce
15.00 ml tomato paste
500.00 ml water
PASTRY
225.00 g flour — self-raising
salt — pinch
100.00 g suet
125.00 ml water — cold
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Method:

PASTRY: Mix the flour, salt and suet in a bowl. Add water and mix to a soft dough. Roll out two thirds of the dough on a floured surface and line a 1,2 litre pudding bowl. Push down to fit snugly and leave pastry hanging over the sides.
FILLING: Trim the kidney and cut into walnut-size pieces. Cube the beef and cut off fat and gristle.
Clean the mushroom and trim off the stems.
Toss the meat in the seasoned flour and fill the pastry-lined bowl with layers of meat, onion and mushrooms. Stir the Worcestershire and tabasco sauces and tomato paste into the water and pour over the filling to three quarters full.
Brush the top edge of the pastry with water. Roll out the remaining pastry, lift it carefully over the rolling pin and lay it over the pudding.
Press the edges together to seal and cut off the excess pastry.
Cover with loosely fitting foil, allowing space for the crust to rise. Tie in place with string.
Place the bowl in a large pot. Fill with boiling water to come at least halfway up the basin. Cover the pot and boil for 4 to 5 hours, adding water when necessary.
Remove the foil and serve in the bowl.



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