- 12oz - 340g - 1.5 cup self raising flour (to make self-raising flour from plain [all purpose] flour just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Thank you Nigella.)
- 6oz - 170g - 3/4 cup suet (for US peeps who can't get suet easily this thread on britishexpats.com might help)
- Some water
- 8 lambs kidneys
- 450g approx 1lb braising steak (any steak will do as long as it will cook down)
- 2 Beef Stock cubes or about a pint of strong beef stock
- Mix the flour and suet and water to make the suet crust - it should be handleable, but not dry.
- Line a 1.5 pint (0.85 ltr or there abouts) ceramic pudding basin (like these) with the pastry, leaving enough pastry to make a lid for the top. The easiest way is to just go at it like plasticine, but you can roll it if you like. This is not an elegant pudding - as I said in my entry about it, it's a spoon out of the bowl type of pudding, not one you turn onto a plate :).
- Dice the steak.
- Core the kidneys (the stringy white stuff in the middle needs to come out - it is horrid to eat) and chop into large chunks. (You will need a very sharp knife because kidneys are slimy to handle).
- Put the meat in the pasty case in layers.
- Mix up your stock (either dissolve the stock cubes in water or melt you normal stock so it is liquid) and pour over the meat until near the top.
- Season with a little salt and pepper, but be careful your stock may be salty anyway.
- Seal on the suet pasty lid. If you moisten the edges it should stick easily.
- Cover the top in tin foil or grease proof paper making sure to leave a gap above the top of the pudding.
- Place into a large saucepan or steamer and steam for six hours.