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Method
1. 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 litres).
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.
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