Steak and Kidney Pudding, the ultimate comfort food.

Ingredients

1 1/2 steak cut into cubes

8 oz kidney cut into cubes

1 small onion diced

1 large pinch of celery salt

Salt and pepper

1 tsp fresh thyme leaves

For the suet pastry:

400g self-raising flour

200g suet

1/2 tsp salt

1/2 pint cold water

2 tbsp plain flour

1/4 pint beef stock

Method

1. Place the steak and kidney in a large bowl. Stir in the onion, celery salt, pepper and thyme.

2. To make the suet pastry sift the flour and the salt into a large bowl. Add the suet, lightly mix and add the water a little at a time.

3. Use your hands to mix into a dough.

5. On a floured surface roll the dough out into a disc approx 1/4 inch thick. Save at least a 1/4 of the mix for the lid.

6. Line a well buttered pudding basin with the rolled out disc of dough.

7. Add the steak and kidney mixture to the pudding basin and cover with the beef stock.

8. Place the pastry lid over the basin and press the pastry firmly together.

9. Cover the pudding with a double piece of foil pleated in the middle and tie in place with string.

10. Steam the pudding on an upturned plate in a large saucepan filled with hot water for five hours. Ensure that the hot water only comes up to the bottom of the pudding basin and keep checking to ensure it has not steamed off.

Sign up for the Debate Your Plate newsletter.

Join us on Facebook and follow us on Twitter.

Add your favourite local food producer/shop to our directory.