Steak and kidney pudding with smoked oysters

Method

1. Prepare the pastry by sifting the flour with the salt. Add the breadcrumbs, thyme and mustard powder. Stir in the suet and mix in enough of the cold water to make a firm dough. Knead until smooth.

2. Grease and line a 750ml capacity pudding basin. Take two-thirds of the pastry and roll out into a circle about 2.5cm thickness.

3. Dust the centre of the pastry with flour, then fold in half and shape a large dart in the double-layer of pastry. It should taper to a point on the fold.

4. Place the point in the bottom of the basin and then open out the pastry. Press the bottom gently with your fist and then work the pastry up the edge of the basin leaving about 2.5cm hanging over the top. Roll out the remaining pastry to a round which will be for the top.

5. Roll the meat in the seasoned flour, take out and then mix in a bowl with the chopped oysters, onion and parsley. Spoon everything into the basin.

6. Pour in enough cold water to cover the meat by three-quarters. Dampen the edges of the pastry with cold water, put on the lid, and roll and pinch the edges together.

7. Cover with greased pleated greaseproof paper, followed by pleated aluminium foil. Scrunch the edges together.

8. Steam for 3-4 hours.

9. You don't need to turn this out to serve - simply spoon everything out from the bowl onto plates.

Comments

Serves: 4-6

Ingredients

For the suet crust pastry

200g self-raising flour
pinch Salt
25g fresh white breadcrumbs
1 tsp dried thyme
1 tsp English mustard powder
150g suet
125ml cold water

For the filling

700g skirt beef, cut into 1.5cm cubes - like a bit of skirt
175g ox kidney, cut into 1.5cm cubes
1 tbsp seasoned Flour
150g smoked oysters, from a tin, approximate quantity
1 small onion, finely chopped
1 tbsp chopped parsley