69
I
ngredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Steak and Kidney Pudding
Serves 4
Dish: 1.5 litre (3 pt) cas 1.2 litre
(2 pt) pudding basin
1. Combine all filling ingredients in casserole.
Place upturned plate on top of meat, cover
and cook on HIGH Micro for 10 mins., then
SIMMER Micro for 60 mins., or until meat is
tender. Remove plate.
2. Mix flour, salt and suet together. Mix to a
firm dough with cold water.
3. Roll out
3/
4
of pastry to line basin.
4. Remove meat with a slotted spoon and fill
basin. Mix cornflour with water and stir into
the gravy. Cook on HIGH Micro for 4-6
mins., stirring once, or until gravy has
thickened. Pour 60 ml (4 tbsp) of gravy over
the meat and reserve the rest for serving.
Roll the remaining pastry to form a lid,
moisten the edges and seal over the top of
meat.
5. Cook on MEDIUM Micro for 10-14 mins. or
until pastry looks dry.