Steak and Kidney Pudding | Recipe | Simply Beef & Lamb

Ingredients

• 50g butter or beef dripping
• 900g lean chuck or rump steak, trimmed and cut into 2.5cm/1inch cubes
• 225-350g ox kidney, trimmed and cut into 2.5cm cubes
• 1 large onion, peeled and chopped
• 350g flat cap or Portobello mushrooms, halved and sliced (optional)
• 25g plain flour
• 300ml stout or brown ale
• 300ml good, hot beef stock, home made, if preferred
• 2 tablespoons Worcestershire or brown sauce
• 1 sachet bouquet garni
• 350g self-raising flour
• 1 teaspoon baking powder
• 175g shredded beef suet
• 2 tablespoons freshly chopped flat-leaf parsley
• 300ml ice-cold water, to mix
• 25g butter