Mix together in a bowl the flour and suet with the seasoning.
Add water and mix together to form a soft dough.
Cut the meat into small pieces, discarding any gristle or fat.
Cut up the kidney after taking out the white core.
Cut up the Mushrooms.
Toss all in seasoned flour.
Grease a 1 1/2 - 2 pint pudding basin.
Roll out the suet pastry on a floured surface.
Line the basin with two thirds of the paste, reserving one third for the lid.
Put the meat, kidney, mushrooms and oysters (if desired) in layers in the basin, sprinkling a little flour with each layer.
When the basin is full, add cold water nearly to the brim.
Put on a pastry lid, moistening around the edge and pressing down well to make a good seal.
Cover the top with greased greaseproof paper and tie a cloth over it, or use kitchen foil.
Put the pudding in a saucepan of boiling water, not more than half way up the basin.
Simmer for three hours, topping up the water as necessary.
Brown ale can be substituted for water in the pudding; it improves the taste of the gravy. Serves 4 -6.
4 oz shredded suet
8 oz self raising flour
Salt and black pepper
1/4 pint cold water
1 1/2 lb bladebone steak
1/4 lb ox kidney
1/4 lb mushrooms
1 dozen oysters (optional)
Brown ale (optional)
Steak and Kidney Pudding
One of the all-time greats of English cooking.