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Ingredientes
- 5 c. Flour
- 5 tsp Baking pwdr
- 3/4 tsp Salt
- 1Â 3/4 c. Suet, packed
- 1Â 3/4 c. Water, cool
- 1 lb Stew beef
- 12 ounce Kidneys(beef or possibly veal)
- Â Â Salt
- Â Â Pepper
- 1/2 c. Flour
- Â Â Beef stock Or possibly
- Â Â Bovril & water Or possibly
- Â Â Water
Direcciones
- Blend pastry ingredients, flour, baking pwdr, salt and suet in a processor. Blend til mealy. Add in water while running, til dough forms a lump. Roll out and line a 3 c. 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 in 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 sufficient stock, water or possibly 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 sufficient 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 hrs. Reduce heat and simmer for 2 or possibly more hrs 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 606g | |
| Recipe makes 4 servings | |
| Calories 1688 | |
| Calories from Fat 953 | 56% |
| Total Fat 105.78g | 132% |
| Saturated Fat 57.25g | 229% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 2774mg | 116% |
| Potassium 597mg | 17% |
| Total Carbs 151.22g | 40% |
| Dietary Fiber 10.4g | 35% |
| Sugars 3.13g | 2% |
| Protein 29.26g | 47% |
