Steak and Kidney Pudding Recipe Ingredients chuck (stewing) steak 400 gm ox kidney 200 gm onion 1 pc tomato purée 25 gm dark beer or stout 150 ml beef stock 50 ml  Stock Recipes mushrooms 10 pc cornflour sq suet paste* sq Method Preparation 1. Slice mushrooms and chop onions 2. Cut chuck steak and kidney into 1 - 3 cm cubes Cooking 1. Brown the chuck steak in hot oil, drain and set aside 2. Brown the kidney in hot oil, drain and set aside 3. Sweat off the onion (cook gently without colour) in a little butter 4. Add in the chuck steak and kidney and mix in the tomato purée, cook out for 3 - 4 minutes 5. Pour in the beer and stock, season with salt, pepper and a little Worcestershire sauce 6. Bring to the boil, skim if required and simmer until tender, skimming as needed 7. Thicken with a cornflour and water mix 8. Add mushrooms and correct seasoning 9. Allow to cool Making the puddings 1. Line chosen dishes with the suet paste* (retaining 1/4 of the paste for the top) 2. Pour in the cooled meat mixture, leaving at least 1 cm space from the top 3. Moisten the suet paste top with water, cover the pudding and seal by pushing the two pastes together with a finger or fork 4. Cover with greased, greaseproof paper and then tin foil and tie securely, alternatively cover with a couple of layers of muslin cloth 5. Cook in a steamer or in a covered saucepan with water coming up 1/4 of the way up the pudding bowl for approx. 2 - 3 hours (depending on size of pudding) 6. Remove greaseproof paper etc and clean around sides with a damp cloth dipped in salt 7. Serve in container or carefully turn out Chef's Tip Care must be taken when removing from steamer and removing the covers; to ensure no scalds occur. Food tip on making suet paste Suet paste can be used to make an assortment of sweet and savoury items from steamed meat puddings to steamed fruit puddings, from sweet and savoury pies to dumplings and steamed jam roll. Suet Suet is name given to the protective fat layer from around the kidneys; normally beef suet is used. It adds the fat content to certain recipes; mainly English style dumplings or steamed puddings and gives them a certain flavour. It can be obtained fresh from your local butcher or 'prepared' from supermarkets; normally found in the baking section. If purchasing fresh suet from the butcher, treat it like any fresh meat and keep it in the refrigerator, it should be grated or finely chopped into the mixture. The 'prepared' suet has already been grated and normally treated and slightly dehydrated to prolong its shelf life. Sold in packets, it can be used without any further preparation straight from the packet. Ingredients flour 200 gm baking powder 10 gm prepared beef suet 100 gm salt sq water 125 ml Method 1. Sieve the flour with the salt and baking powder three times into a bowl 2. Mix in the suet 3. Make a well in the centre 4. Mix in the water and knead to a smooth paste sq = sufficient quantity (add to taste)       pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:Stock Recipes  Baerbadian Cake Recipe Turkey - Eggplant Imsakaa Recipe  Roast Duck with Port-Garlic Sauce Recipe Duck and Roasted Walnut Salad Recipe Boiled Collar Of Bacon With Creamy Mustard Sauce Recipe