Beef Steak Pudding - Rich - 1963

Ingredients:

6 oz shredded Atora,

12 oz flour,

pinch of salt,

water,

mix suet, flour, and salt together and make into a rather stiff dough with water.

Filling-in for pudding:

1lb steak (rump preferred), cut in thin pieces,

4 sheep’s kidneys or 6 oz ox kidney (cut up thinly),

2 or 3 oz mushrooms,

12 sauce oysters (bearded),

little chopped onion and parsley.

Pepper and salt,

water.

Method:

Line out a greased basin with the suet paste, put in the above ingredients in layers, sprinkle onion, parsley, pepper and salt, between each layer, moisten with water, and cover with suet paste, tie a cloth over and steam for 4 or 5 hours. When cooked remove cloth and serve pudding in the basin. Add the liquor of the oysters to some stock and serve for gravy.

Source: the-recipe-book-of-atora-the-good-beef-suet

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