Name Steak and kidney pudding

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steak-and-kidney-puddingImperial
For the filling
1 oz butter
1 oz flour
1/3 pint hot water
9 oz ox kidney, cored and finely chopped
1 lb chuck steak, cubed
2 onions, grated
1 beef stock cube, crumbled
salt and freshly ground pepper
For the pastry
8 oz flour
2 teaspoons baking powder
1 teaspoon salt
4 oz shredded suet
8-10 tablespoons cold water


Metric
For the filling
25 g butter
25 g flour
200 ml hot water
250 g ox kidney, cored and finely chopped
500 g chuck steak, cubed
2 onions, grated
1 beef stock cube, crumbled
salt and freshly ground pepper
For the pastry
225 g flour
2x 5 ml spoons baking powder
1 x 5 ml spoon salt
100 g shredded suet
8-10 x 15 ml spoons cold water


Place the butter in a large deep dish and MICROWAVE ON HIGH for 30 seconds. Blend in the flour and MICROWAVE ON HIGH for 1 minute. Stir in the water, then add the remaining filling ingredients. Cover and MICROWAVE ON HIGH for 20 minutes, stirring occasionally. MICROWAVE ON LOW for 15 minutes, stirring occasionally.
To make the pastry, sift the flour, baking powder and salt into a mixing bowl. Stir in the suet and mix to a soft dough with the water. Roll out three-quarters of the pastry and use to line a 1 litre/1 3/4 pint pudding bowl. Fill with the steak and Kidney mixture. Roll out the remaining pastry to form a lid. Dampen the rim of the bowl, place over the lid and seal. Make two or three slits in the lid, cover with cling film and MICROWAVE ON LOW for 15 minutes, giving the bowl a half-turn three or four times during cooking. Leave to stand for 10 minutes before serving.
Serves 4-6

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