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"From Sandi's Recipe File"

Recipe Source: Savoury Pastries from The Hamlyn Publishing Group Ltd. Casseroles & Pizza Recipe File Serving Size: Makes 6 servings Have this recipe emailed to you!

Steak and Kidney Pudding Amount Ingredient 1 pound/500g shin of beef 2 ounces/50g ox kidney 2 teaspoons plain flour   Salt   Pepper 4 ounces/100g mushroom stalks (optional) 2 small onions 8 ounces/225g self-raising flour 4 ounces/100g shredded suet 1/4 pint/125 ml beef stock

Preparation Instructions:

Cut the meat into 1 inch/2.5cm cubes. Cut the kidney into small pieces, removing skin and core. Mix the plain flour with salt and pepper and toss the meats in it. Wash and roughly chop the mushroom stalks if you are using them. Peel and roughly chop the onions and add them, with the mushrooms, to the meat. Sift the self-raising flour with a pinch of salt and stir in the shredded suet. Mix with cold water to a soft but not sticky dough. Roll the dough on a lightly floured surface, setting aside just over a quarter for the lid. roll remaining dough to an 8 inch/20cm circle, fold it in half and use it to line a 2 pint/1.25 liter basin. Fill the basin with the meat and pour in some or all of the stock, making sure that the stock doesn't come to the top of the bowl. Roll the reserved pastry to fit the top. Moisten the edge of the pastry in basin, put the lid in place and pinch the edges to seal. Cover with a piece of greased foil, pleated in the middle to allow the pudding to rise. Boil or steam for 4 hours. Serve straight from the basin with 3 ounces/75g broccoli or cabbage per person.

To freeze: Freeze uncooked, thaw in the fridge then steam or boil.

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