Suet Pudding

• 8 oz (224 grm). breadcrumbs
• 8 oz (224 grm). all-purpose flour
• 1 tsp (5 ml). baking powder
• salt and pepper to taste
• 1 beef flavoured (dry) stock cube (called Oxo Cube in NZ)
• 1-1/2 lbs (.7 kg). suet
• 1/2 lb (.2 kg). chuck steak, skirt steak or rump roast
• 3 kidneys (don't use if you don't like kidneys)
• 1/2 cup (125 ml) water

1. Mix breadcrumbs, flour, suet, salt, baking powder and crumbled stock cube together.
2. Add enough cold water to make a stiff paste.
3. Roll out, cut and line a casserole dish.
4. Cut up the steak (and kidneys, if using)into small cubes.
5. Dredge with flour, pepper and salt.
6. Fill the pastry lined basin with meat and add the 1/2 cup (125 ml) of water.
7. Cover with a round of paste.
8. Pinch edges together.
9. Tie over a floured cloth or a piece of greaseproof baking paper.
10. Place basin in a saucepan of boiling water.
11. Boil for three hours.
12. Note: Water must come only half way up the side of the basin--keep water boiling all the time.

breadcrumbs, flour, baking powder, salt, beef, suet, chuck steak, kidneys, water

Taken from online-cookbook.com/goto/cook/rpage/000CDD (may not work)