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Beefsteak and kidney pudding
- To Serve
Six
- Difficulty
Easy
Published 1978
This is the dish to present to foreign visitors. It confuses them utterly, it looks so unlike anything else and tastes so unexpectedly superb. In the past it would have contained as well as the kidneys, a dozen or so oysters; with or without these molluscs, it is quite certainly one of our greatest dishes.
Ingredients
225 g 8 oz 675 g 1½
Method
Make the suet crust. Mix the flour and suet in a bowl with a good pinch of salt. Add about 8-10 tablespoons of cold water and mix to a soft dough. Roll out two-thirds of the dough on a floured board and use it to line a 1.2-litre (2-pint) pudding basin, pushing it down with your fist and working it flat round the sides so that it fits snugly. Leave any extra pastry hanging over the sides.
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