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Steak and Kidney Pudding




Source of Recipe


the web


Recipe Introduction


Serves 4


List of Ingredients




Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour


Recipe



Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and cook on HIGH power for 10 mins. then SIMMER power for 60 mins. or until meat is tender. Remove plate.
Mix flour, salt and suet together. Mix to a firm dough with cold water.
Roll out 3/4 of the pastry to line basin.
Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Cook on HIGH power for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form a lid, moisten the edges and seal over the top of the meat.
Cook on MEDIUM power for 10-12 mins. or until pastry looks dry.


Note:
This recipe is based on a 900W (IEC) oven, please refer to your individual cookery book to adjust image timings accordingly.