Hearty fare; just the job when you’re home from an eight-hour shift at the local colliery. And if you’re not a miner, well – try it anyway.
(For the suet crust pastry)
Half a pound of plain flour
A good pinch of salt
Cold water to bind
(For the pie filling)
One and a half pounds of chuck steak
Half a pound of ox kidney
One onion, sliced
Good beef stock
- For the suet crust, sift the flour into a mixing bowl then sprinkle the suet in, mixing lightly with your hands to distribute evenly. Gradually sprinkle in cold water and mix with a round-bladed knife until you have a smooth, elastic dough that leaves the sides of the bowl clean.
- Rest the dough for five minutes, then roll out for use.
- Line a greased two-pint pudding basin with the dough.
- Chop the steak and kidney into small pieces, toss in the seasoned flour, scatter the onion slices into the meat mixture and add to the pastry-lined basin. Pour in the stock to about three-quarters of the way up the meat filling. Add a dash of Worcestershire Sauce.
- Roll out a pastry lid, dampen its edges, and press and seal well on top of the pudding.
- Cover with a muslin lid, or greaseproof paper, pleated in the centre to allow the pudding to rise. Tie securely into place with string around the neck of the basin.
- Steam over boiling water for five hours, adding more water to the pan beneath the steamer as necessary. Turn out onto a platter and serve with seasonal vegetables.