Steak and Kidney Pudding

Method

Step one

Toss the beef in seasoned flour. Heat the oil and fry the beef and the sliced kidney over a high heat until evenly browned.

Step two

Add the onions and cook for a few minutes until the onion is softened.

Step three

Mix the gravy granules with boiling water and stir until dissolved and thickened. Add to the meat and bring to the boil. Place in an ovenproof dish and cover.

Step four

Place in the oven at 170°C, 325°F, gas mark 3 for approximately 2 hours until the meat is tender.

Step five

At the end of the cooking time, taste for seasoning and adjust if necessary. Allow the steak and kidney mix to cool.

Step six

Place the McDougalls Suet Pastry Mix in a bowl fitted with a beater and blend in the water on a slow speed until a soft dough is formed.

Step seven

Grease an 8oz or 225g pudding basin and roll out the pastry to line it. Roll out another small circle for the lid.

Step eight

Fill the lined basin with the steak mixture and cover with the pastry top.

Step nine

Cover the top with a circle of greaseproof paper and then foil. Place in a steamer or saucepan half filled with water and steam for 45-60 minutes.

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