Steak and kidney pudding (serves 4)
pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the veg to the pan, cover tightly and simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring frequently, so that the flour in the sauce doesn’t stick to the bottom. If necessary, add a drop or two of water to loosen it, but not too much as you want a thick gravy. The meat won’t be completely tender, but it will cook further in the pudding. Set aside to cool overnight. 4. To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside. 5. Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large enough to line the basin right up to the rim. Press the pastry in so that it is an even thickness, then spoon in the steak and kidney mixture. Roll out the remaining pastry to make a round lid. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round. 6. Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion. Tie with string, adding a string handle for easy lifting in and out of the pan. 7. Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can’t close the pan, cover tightly with foil instead and leave to simmer for two hours over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn’t be required. 8. Remove the pudding from the pan and leave to settle for five minutes, then serve.