Beef Steak Pudding

Ingredients

• 12-oz. Flour
• 6-0z. Shredded ATORA
• Level! teaspoonful Baking Powder
• Pinch of Salt
• I-lb. steak cut in thin pieces
• Four sheep’s kidneys
• 6-0z. ox kidney cut up finely
• Half a small onion chopped up very finely
• one tablespoonful of flour
• Pepper and salt mixed

Method

1. 1

   Mix the ingredients together and make into a rather stiff paste with water.

2. 2

   Line a greased basin with the suet paste, put in the ingredients in layers, with the seasoning sprinkled between each layer, fill with water, cover with the paste, tie a cloth over and steam for 4 hours.

3. 3

   Serve with some thickened gravy.

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 15. The excerpt below is the record exactly as published.

BEEF STEAK PUDDING—No. 2 Paste for Pudding. 12-oz. Flour. 6-0z. Shredded ATORA. Level! teaspoonful Baking Powder. Pinch of Salt. Mix the ingredients together and make into a rather stiff paste with water. I-lb. steak cut in thin pieces. Four sheep’s kidneys or 6-0z. ox kidney cut up finely. Half a small onion chopped up very finely. Pepper and salt mixed with one tablespoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.