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1
Blend pastry ingredients, flour, baking powder, salt and suet in a processor.
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2
Blend til mealy.
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3
Add water while running, til dough forms a lump.
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4
Roll out and line a 3 cup bowl.
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5
Press flat against side.
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6
Leave at least 1 inch hanging over sides of bowl all around.
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7
Use extra for top.
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8
Dice meat and Kidneys.
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9
Add flour to coat well.
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10
Mix seasonings with flour and sprinkle 1 tablespoon in bottom of pudding.
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11
Put in a layer of meat and sprinkle with more flour mix.
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12
Repeat til meat and kidneys are all used.
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13
Finish with flour mix.
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14
Cover with enough stock, water or bovril and water to fill.
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15
Roll extra pastry to make a lid.
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16
Lay on top of filling.
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17
Fold edges of pastry lining over the lid of pastry.
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18
Make a small hole in the middle of lid big enough for a funnel.
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19
This to be used if more liquid needs to be added.
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20
Put bowl in the middle of a large dish towel.
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21
Cover top with foil, then bring corners up and tie two at a time.
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22
Put in a steamer over boiling water and keep boiling hard for 2 hours.
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23
Reduce heat and simmer for 2 or more hours longer.
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24
Refill water as needed.
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25
When cooked, remove from steamer and serve with vegetables of your choice.
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26
To increase gravy, pour a little more stock into hole in pastry lid.
