Traditional British steak and kidney pudding dates back to Mrs Beaton in the 1860s. And it still tastes as good today.
This hearty dish promises to warm your cockles.
Steak & kidney pudding
Butter, for greasing
450 g/1 lb braising steak, trimmed and cut into 2.5-cm/1-inch pieces
2 lamb's kidneys, cored and cut into 2.5-cm/ 1-inch pieces
55 g/2 oz flour
Salt and pepper
1 onion, finely chopped
115 g/4 oz large field mushrooms, sliced (optional)
1 tbsp chopped fresh parsley
300 ml/1⁄2 pint (approx) stock, or a mixture of beer and water
For the suet pastry:
350 g/12 oz self-raising flour
175 g/6 oz suet
Salt and pepper
225 ml/8 fl oz cold water
Grease a 1.2-litre/2-pint pudding basin.
Put the prepared meat with the flour and salt and pepper into a large plastic bag and shake well until all the meat is well coated. Add the onion, mushrooms, if using, and the parsley and shake again.
Make the suet pastry by mixing the flour, suet and some salt and pepper together. Add enough of the cold water to make a soft dough.
Keep a quarter of the dough to one side and roll the remainder out to form a circle big enough to line the pudding basin. Line the basin, making sure that there is a good 1 cm/1⁄2 inch hanging over the edge.
Place the meat mixture in the basin and pour in enough of the stock to cover the meat.
Roll out the remaining pastry to make a lid. Fold in the edges of the pastry, dampen them and place the lid on top. Seal firmly in place.
Cover with a piece of greaseproof paper and then foil, with a pleat to allow for expansion during cooking, and seal well. Place in a steamer or large saucepan half-filled with boiling water. Simmer the pudding for 4–5 hours, topping up the water from time to time.
Remove the basin from the steamer and take off the coverings. Wrap a clean cloth around the basin and serve at the table.
Recipe extract from Great British Cooking, £15.99, from Parragon's Love Food range, parragon.com