Beefsteak and Kidney Pudding

Ingredients

• 500 g Nice tender beef (Half a seer is approximately 500g. Use a tender cut such as chuck or braising steak, cut into small bite-sized pieces.)
• 1 whole (approximately 150–200g) Beef kidney (Trim away any sinew or fat before cutting into small pieces. Beef and kidney combined should total roughly half a seer (approx. 500g total).)
• 1 teaspoon Black pepper (Freshly ground is best. Season generously to taste.)
• 1 teaspoon Salt (Adjust to taste.)
• 2 tablespoons Plain flour (for dredging the meat) (Used to lightly coat the seasoned meat before placing into the basin.)
• 1 tablespoon Butter (Softened, used to grease the inside of the pudding basin.)
• 1 batch (enough to line and cover a medium pudding basin) Paste (suet-style or shortcrust pastry) (A simple flour-and-fat paste is traditional. Roll out to approximately 5mm thickness. Divide into two portions: one larger piece to line the basin and one smaller piece to cover the top.)
• 3 tablespoons Water (A little cold water poured over the filling before sealing the pudding with the paste lid.)
• 2 tablespoons Plain flour (for dusting the cloth) (Used to dredge the cloth that wraps the basin before boiling, to help prevent sticking.)

Instructions

1. 1Place your beef and beef kidney on a clean chopping board. Trim any sinew or excess fat from the kidney. Cut both the beef and the kidney into small, bite-sized pieces, roughly 2–3 cm in size. Try to keep them a similar size so they cook evenly.
2. 2Place the cut beef and kidney into a large bowl. Sprinkle over the pepper and salt, and toss the meat so it is evenly seasoned. Now sprinkle the flour over the meat and toss again until all the pieces are lightly coated. This light coating of flour will help thicken the juices inside the pudding as it cooks.
3. 3Using a small piece of paper or your fingers, rub the softened butter all over the inside of a medium pudding basin (approximately 1–1.2 litre capacity). Make sure you coat the bottom and sides thoroughly so the pudding does not stick when you go to turn it out.
4. 4Lightly flour your work surface. Take your paste and divide it: use roughly two-thirds to line the basin, and set the remaining third aside for the lid. Roll the larger portion out into a circle roughly 5mm thick and large enough to line the inside of the basin with a little overhang at the top. Carefully press the rolled paste into the buttered basin, gently pushing it into the bottom and up the sides. It is fine if it overlaps slightly at the rim — you will use this to seal the lid later.
5. 5Spoon the seasoned and floured beef and kidney mixture into the paste-lined basin. Pack the filling in evenly, but do not press it down too firmly — leave a little space at the top (about 1–2 cm) so there is room for the steam to circulate inside.
6. 6Pour a little cold water — about 3 tablespoons — over the meat filling. This will create steam inside the pudding as it boils, helping to keep the filling moist and forming a small amount of gravy.
7. 7Roll out the remaining third of the paste into a circle just large enough to fit over the top of the basin opening. Lay it over the filling. Press the edges of the lid paste firmly against the overhanging paste from the sides, pinching them together to seal the pudding completely. Trim away any large excess with a knife.
8. 8Take a clean piece of muslin or a clean tea towel and lay it flat on your work surface. Sprinkle it generously with flour, rubbing it in so the flour coats the cloth — this prevents the cloth from sticking to the paste. Place the pudding basin upside-down in the centre of the cloth (or right-side up if your cloth is being tied over the top like a cap). Bring the cloth up around the basin and tie it firmly with kitchen string above the basin, enclosing it securely. The cloth protects the pudding during boiling.
9. 9Fill a large saucepan with enough water to come about two-thirds up the side of the pudding basin. Bring the water to a rolling boil over high heat. Carefully lower the wrapped pudding basin into the boiling water. Reduce the heat to a steady simmer (not a hard boil), place a lid on the saucepan, and cook for 2 hours. Check the water level every 30 minutes and top up with boiling water from a kettle as needed — never let the pan boil dry. The pudding is done when the paste is cooked through and the filling is tender.
10. 10Using tongs or oven gloves, carefully lift the pudding basin out of the boiling water — it will be very hot and heavy. Place it on a stable surface and carefully cut away and remove the cloth. To serve, you can either spoon directly from the basin, or run a knife around the inside edge and turn the pudding out onto a serving plate. Serve immediately while hot.