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1
Preheat oven to 375 degrees.
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2
Sprinkle beef with salt and pepper; then in a large deep ovenproof saute pan over high heat, heat lard or oil until hot.
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3
Saute beef cubes until browned; add onions and carrots and saute 10 minutes more.
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4
Add kidney and continue sauteing another 15 minutes.
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5
Stir in flour and bake for 10 minutes, uncovered.
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6
Remove from oven and place over medium-low heat.
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7
Scraping up whatever sticks to the bottom, add stock, mushrooms and Worcestershire.
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8
Simmer and stir occasionally for 45 minutes.
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9
Season to taste, cool, transfer to a container and refrigerate overnight.
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10
Cut off 1/5 of each suet pastry disk and roll the remaining pastry into circles about 10 1/2 inches in diameter and 1/16 inch thick.
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11
Line 6 18- to 20-ounce pudding basins or 5-inch ramekins with the pastry, pressing dough evenly around the sides.
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12
Fill with steak and kidney mixture.
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13
Roll out the reserved pastry and cover each pudding, crimping the edges closed.
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14
Here's the weird part: wrap each basin entirely in plastic wrap.
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15
(This makes it a steamed pudding rather than a browned pie.)
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16
Tie string around the outside (to keep plastic wrap snug) and put puddings on racks in pans of simmering water, covered, for 2 hours, making sure the water stays 2/3 the way up the sides of the basins.
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17
Remove the puddings from the water and remove the plastic wrap.
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18
Just before serving, cut a small hole in top of each and insert as many oysters as you like.
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19
(At Rules they put one oyster inside the pudding and another on the side in its shell.)
