Boris Karloff's Steak and Kidney Pudding

Boris Karloff’s Steak and Kidney Pudding

2 pounds beef
6 to 8 lamb kidneys
3 tablespoons flour
salt and pepper
1 1/2 cups boiling water
For the suet crust:
8 ounces flour
1 teaspoon baking powder
1 teaspoon salt
8 ounces beef suet, finely chopped
1/2 to 3/4 cup tepid water

To make the suet crust sift together into a large mixing bowl the flour, the
baking powder and the salt. Add the beef suet. Blend well. Work in enough of
the tepid water to make a stiff but manageable dough. Roll out
three-quarters of the dough on a lightly floured board.

With the suet line a 4-pint pudding basin, the narrower and deeper the
better, with as little top surface as possible.

Cut the beef into rather small 3/4 inch cubes. Halve the kidneys; remove the
white center core and cut each piece in half. Place the beef and kidneys in
layers in the crust, sprinkle each with a little flour and season with salt
and pepper. Fill with water to within an inch of the top. Roll out the rest
of the dough and cover the top, tucking in well. Put several layers of waxed
paper over the top and tie it on firmly. Place the basin on a rack in a
large pan and pour in enough boiling water to come three- quarters of the
way up the basin.

Cover and steam for 4 hours. Add more water occasionally as it evaporates.

To serve, remove the paper and cut a few gashes in the top for the steam to
escape. Wrap a napkin round the bowl and serve.

Serves 8.