*  Exported from  MasterCook  *
                        MY STEAK AND KIDNEY PUDDING
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Flour
    5       ts           Baking powder
      3/4   ts           Salt
    1 3/4   c            Suet, packed
    1 3/4   c            Water, cold
    1       lb           Stew beef
   12       oz           Kidneys (beef or veal)
      1/2   c            Flour
                         Beef stock  OR
                         Bovril & water  OR
   Blend pastry ingredients, flour, baking powder, salt and suet in a
   processor.  Blend til mealy.  Add water while running, til dough
   forms a lump.  Roll out and line a 3 cup bowl.  Press flat against
   side.  Leave at least 1 inch hanging over sides of bowl all around.
   Use extra for top. Dice meat and Kidneys.  Add flour to coat well.
   Mix seasonings with flour and sprinkle 1 Tbsp in bottom of pudding.
   Put in a layer of meat and sprinkle with more flour mix.  Repeat til
   meat and kidneys are all used. Finish with flour mix.  Cover with
   enough stock, water or bovril and water to fill. Roll extra pastry to
   make a lid.  Lay on top of filling.  Fold edges of pastry lining over
   the lid of pastry.  Make a small hole in the middle of lid big enough
   for a funnel.  This to be used if more liquid needs to be added.
   Put bowl in the middle of a large dish towel.  Cover top with foil,
   then bring corners up and tie two at a time.  Put in a steamer over
   boiling water and keep boiling hard for 2 hours.  Reduce heat and
   simmer for 2 or more hours longer.  Refill water as needed.  When
   cooked, remove from steamer and serve with veg of your choice.  To
   increase gravy, pour a little more stock into hole in pastry lid.
   Variation:  Additions of vegetables is good.  Onions, carrots, etc.
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