This classic British pud never falls from grace. Michelin-starred chef Martin Blunos shares his winning recipe.
For the suet pastry:
Butter a 2 pint pudding basin, and line the base with a disc of baking parchment.
Put the suet into a mixing bowl and sieve over the turmeric and flour.
Season with a little salt and pepper.
Slowly add water until you have a not to firm dough.
Take ¾ of the pastry and line the pudding basin.
Roll the remaining ¼ into a disc to top the pudding.
For the filling:
Trim and cut the steak and kidneys into even chunks (about 1/2" in size).
Season and toss in the flour.
Mix in the onion, garlic and parsley.
Put this mix into the lined basin.
Insert the bay leaf into the middle of the pudding.
Pour over the claret and the Worcestershire sauce.
Add enough cold water to nearly fill the pudding.
Moisten the disc of pastry with water and put on top of the basin and seal well.
Cover the pudding with a disc of baking parchment then two layers of pleated foil, secure well to side of basin with string.
Place in steamer and cook for 4 - 5 hours.
Allow to stand for 10 mins then remove foil and paper.
Cover with a plate and turn out, gently removing the basin and paper disc.
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