This is one of the oldest puddings, the pride and joy of British classic cooking and something that totally bewilders the French who muddle it with ‘le Christmas pudding’. It is traditionally served in its basin, tied round with a white napkin. Accompanied by boiled potatoes, Brussels sprouts and a jug of hot water with which to thin down the rich thick gravy in the pudding after the pastry has been cut, it is an unrivalled feast.
Steak and oyster pudding is a classic version, incorporating
Mix all the pastry ingredients together and moisten to a stiff dough with water. Roll out and use three quarters of it to line a
Cut the beef and kidneys into cubes and toss in seasoned flour. Fill the lined basin with alternate layers of beef, kidney and onions, sprinkling each layer with parsley and a little salt and pepper. Add stock to well cover the meat, top with the pastry lid and tie down with buttered foil or greaseproof paper and a pudding cloth. Steam for 4 hours.
© 1988 Keith Floyd estate. All rights reserved.