INGREDIENTS

INSTRUCTIONS

Blend pastry ingredients, flour, baking powder, salt and suet in a
processor.  Blend til mealy.  Add water while running, til dough  forms
a lump.  Roll out and line a 3 cup bowl. Press flat against  side.
Leave at least 1 inch hanging over sides of bowl all around.  Use extra
for top. Dice meat and Kidneys.  Add flour to coat well.  Mix
seasonings with flour and sprinkle 1 Tbsp in bottom of pudding.  Put in
a layer of meat and sprinkle with more flour mix.  Repeat til  meat and
kidneys are all used. Finish with flour mix.  Cover with  enough stock,
water or bovril and water to fill. Roll extra pastry to  make a lid.
Lay on top of filling. Fold edges of pastry lining over  the lid of
pastry. Make a small hole in the middle of lid big enough  for a
funnel. This to be used if more liquid needs to be added. Put  bowl in
the middle of a large dish towel. Cover top with foil, then  bring
corners up and tie two at a time. Put in a steamer over boiling  water
and keep boiling hard for 2 hours. Reduce heat and simmer for 2  or
more hours longer. Refill water as needed. When cooked, remove  from
steamer and serve with veg of your choice. To increase gravy,  pour a
little more stock into hole in pastry lid. Variation:  Additions of
vegetables is good. Onions, carrots, etc.

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