Ingredients

FOR THE FILLING:

• 2 tablespoons flour
• 1/2 teaspoon English mustard powder
• 500g stewing steak, cut into 2cm pieces
• 250g lambs' kidney, cut into chunks
• 25g butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 150g flat mushrooms (i.e. 2 medium sized), peeled and roughly chunked
• 150ml beef stock
• 150ml stout
• 1 scant tablespoon oyster sauce

FOR THE SUET CRUST:

• 350g self-raising flour
• 1/2 teaspoon salt
• 175g suet
• 1/2 teaspoon English mustard powder
• 3-litre plastic pudding basin with lid, both well buttered

Description

I Often Double The Quantities For The Meat Filling, Then Freeze Half, So I'm Only A Defrost Away From Another Pudding. Traditionally, Oysters Were Added To Steak…

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