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LOCATION: Recipes >> Variety Meats >> Steak Kidney Pudding

Print this Recipe    Steak Kidney Pudding

Steak and Kidney Pudding

Make a suet crust pastry by mixing 225g (8 oz) self-raising flour
and 75g (3 oz) suet. Add about 120-150 ml (8-10 tablespoons) cold
water to mix into a soft dough. Roll out two-thirds of the dough
on a lightly floured work surface and use to line a 1.7 litre (3
pint) pudding basin. Leave any extra pastry hanging over the sides.
Complete steps 1-3 above then fill the pudding with the steak and
kidney mixture. Brush the top edge of the pastry with water, roll
out the remaining dough and lay it over the pudding.

Press the edges together and trim off extra pastry. Cover the top
with loosely fitting greaseproof paper. Tie in place with string,
put in a large pan with boiling water halfway up the sides of the
basin. Simmer gently for 2 hours.

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