Method1. The basin has to
be covered with greaseproof paper, tied together with string and
covered using foil. Place the pudding basin onto a saucer and place
into a saucepan. Fill the saucepan with boiling water until it's half
way up the basin and cover.
2. Steam for two hours, ensuring that the pan does not boil dry.
3. Remove the foil and greaseproof paper and invert onto a plate.
Serve immediately.
4. Trim the steak and cut into cubes. Prepare the kidneys by removing
the white core and cutting into chunks. Coat the meat using the plain
white flour and season. 5. Heat some oil in a large frying pan and
cook the steak until brown. Transfer the steak to a casserole dish and
add the kidneys to the frying pan. Once the kidneys have browned, add
to the casserole.
6. Add the onions to the frying pan and cook for around 10 minutes
before transferring to the casserole along with the port and beef
stock.
7. Bring the casserole to the boil and simmer for about 1 1/4 hours.
8. The pastry is made by sifting the flour into a bowl, stirring in
the suet and adding the salt. Add a little water so that the mixture
can be kneaded into a soft dough.
9. Roll about 3/4 of the dough on a flour covered surface and line a
pudding basin (about 3 pints or 1.7 liters)
10. Mix the mushrooms in with the steak and add to the pudding basin.
Moisten the pastry edges by brushing with water. Roll out the rest of
the pastry into a lid and place on top of the pudding. Seal with by
pinching the edges with the fingers.
Serves 6. Cooking Time 4 hours |
