Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PASTRY--------------------------------
5 c Flour
5 ts Baking powder
3/4 ts Salt
1 3/4 c Suet, packed
1 3/4 c Water, cold

--------------------------FILLING-------------------------------
1 lb Stew beef
12 oz Kidneys(beef or veal)
Salt
Pepper
1/2 c Flour
Beef stock OR
Bovril water OR
Water

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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