Additional Ingredients

For the Filling:

560 grams	Steak Chuck
200 grams	Ox kidney Trimmed
2 tbsp	Premium White Bread Flour (Allinson) Seasoned
1	Onion Small, finely chopped
150 ml	Beef Stock

How to make Steak and Kidney Pudding

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1. Butter a 1.5 litre pudding basin. To make the pastry, sieve the flour and salt into a large bowl, add the salt & pepper and suet and mix in using a knife, add water a little at a time and mix until a sticky dough is formed. Knead the dough until it is smooth and elastic.
2. Remove from the bowl and take approx ¼ of the dough for the lid. Roll out the rest into a circle big enough to line the pudding basin, then line the basin with the pastry, pressing it into the side of the bowl and leaving some overlapping the edges to seal the lid to.
3. Toss the steak and kidney in the seasoned flour and add to the basin with the onion. Add enough beef stock to reach the top of the meat.
4. Roll out the pastry lid, moisten the edges with water then place on top of the basin sealing in the meat. Cover the bowl with a sheet of greaseproof paper and a sheet of foil with a pleat folded into the middle to allow for the pudding to expand. Secure the lid with string. Then place the bowl on a trivet or upturned plate in a large saucepan with a lid. Fill the pan with boiling water until it reaches half way up the side of the bowl.
5. Steam for 5 hours, checking the water level to ensure the pan doesn’t boil dry. Then remove for the pan and leave to cool for a few minutes before turning out onto a serving plate.

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