Steak and Kidney Pudding

Ingredients

• 300g self-raising flour
• 150g shredded beef suet
• 1 tsp fine salt
• 180ml cold water
• 600g beef chuck, cut into 2cm cubes
• 200g ox or lamb kidney, cored and cut into 1.5cm pieces
• 1 large onion, finely chopped
• 2 tbsp plain flour
• 1 tbsp Worcestershire sauce
• 200ml beef stock
• 1 tsp English mustard
• 1 tbsp chopped flat-leaf parsley
• Butter for the basin
• Salt and black pepper

Before you cook

• Soak the kidney pieces in cold salted water for twenty minutes, then drain and pat them very dry.
• Cut the beef into 2cm cubes and toss it with the kidney, plain flour, a teaspoon of salt and plenty of pepper.
• Finely chop the onion and stir it through the meat with the Worcestershire sauce, mustard and parsley.
• Butter a 1.5 litre pudding basin thoroughly, paying attention to the rim.

Steps

1. Mix the self-raising flour, suet and salt in a bowl.
2. Pour in the cold water and stir with a knife until the mixture clumps together.
3. Knead the dough on a floured surface for thirty seconds only, until it is smooth but still soft.
4. Cut off one quarter of the dough and set it aside for the lid.
5. Roll the larger piece into a circle about 30cm across.
6. Lower the pastry into the buttered basin and press it against the sides, leaving a small overhang at the rim.
7. Pack the meat filling into the lined basin, pressing it down gently.
8. Pour in the stock so it comes about three-quarters of the way up the filling.
9. Roll the reserved dough into a lid to fit the top of the basin.
10. Dampen the pastry rim with water, lay on the lid and press the edges together firmly to seal.
11. Lay a sheet of baking paper on a sheet of foil and fold a wide pleat down the middle to allow for expansion.
12. Cover the basin with the pleated paper and foil, paper side down, and tie it under the rim with string.
13. Make a string handle across the top so you can lift the hot basin later.
14. Stand the basin on an upturned saucer in a deep pan and pour in boiling water to come halfway up the sides.
15. Cover the pan and steam the pudding over low heat for five hours, topping up with boiling water every hour so the pan never runs dry.
16. Lift the basin out carefully and let it stand for five minutes.
17. Cut the string and remove the foil and paper.
18. Run a knife around the edge and invert the pudding onto a warm deep plate, or serve it straight from the basin with a spoon through the crust.