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- Beef Stock Steamed 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
- Mix breadcrumbs, flour, suet, salt, baking powder and crumbled stock cube together.
- Add enough cold water to make a stiff paste.
- Roll out, cut and line a casserole dish.
- Cut up the steak (and kidneys, if using)into small cubes.
- Dredge with flour, pepper and salt.
- Fill the pastry lined basin with meat and add the 1/2 cup (125 ml) of water.
- Cover with a round of paste.
- Pinch edges together.
- Tie over a floured cloth or a piece of greaseproof baking paper.
- Place basin in a saucepan of boiling water.
- Boil for three hours.
- Note: Water must come only half way up the side of the basin--keep water boiling all the time.
- Myself and family are originally from Berkshire, England but I have grown up and lived in New Zealand since the age of four. My mother has always kept our English heritage very much alive with plenty of home-cooked meals using her mother's recipes, as is this one. Enjoy!
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