My Steak and Kidney Pudding

• 5 cups flour, all-purpose
• 5 teaspoons baking powder
• 3/4 teaspoon salt
• 1 3/4 cups suet packed
• 1 3/4 cups water cold
• 1 pound stewing beef
• 12 ounces beef kidneys
• 1 x salt
• 1 x black pepper
• 1/2 cup flour, all-purpose
• 1 x beef stock prefer veal stock if possible

1. Blend pastry ingredients, flour, baking powder, salt and suet in a processor.
2. Blend til mealy.
3. Add water while running, til dough forms a lump.
4. Roll out and line a 3 cup bowl.
5. Press flat against side.
6. Leave at least 1 inch hanging over sides of bowl all around.
7. Use extra for top.
8. Dice meat and Kidneys.
9. Add flour to coat well.
10. Mix seasonings with flour and sprinkle 1 tablespoon in bottom of pudding.
11. Put in a layer of meat and sprinkle with more flour mix.
12. Repeat til meat and kidneys are all used.
13. Finish with flour mix.
14. Cover with enough stock, water or bovril and water to fill.
15. Roll extra pastry to make a lid.
16. Lay on top of filling.
17. Fold edges of pastry lining over the lid of pastry.
18. Make a small hole in the middle of lid big enough for a funnel.
19. This to be used if more liquid needs to be added.
20. Put bowl in the middle of a large dish towel.
21. Cover top with foil, then bring corners up and tie two at a time.
22. Put in a steamer over boiling water and keep boiling hard for 2 hours.
23. Reduce heat and simmer for 2 or more hours longer.
24. Refill water as needed.
25. When cooked, remove from steamer and serve with vegetables of your choice.
26. To increase gravy, pour a little more stock into hole in pastry lid.

flour, baking powder, salt, suet packed, water cold, stewing beef, beef kidneys, salt, black pepper, flour, beef

Taken from recipeland.com/recipe/v/my-steak-kidney-pudding-38929 (may not work)