Recipe - Steak And Kidney Sponge

Stephen Ceideburg
3 tablespoon Flour
Salt and pepper to taste
1 Floured steak
1 Floured kidney
1 Onion, minced
1 tablespoon Worcestershire sauce
2 tablespoon Dry sherry
Beef stock
1 tablespoon Butter
2 Eggs
50 ml Milk
200 g Selfraising flour

This is the nofuss version greatgrandma probably made on washing day when
she hadn't the time to fiddle with pastry or puddingmaking. Though the
dish spends a long time in the oven looking after itself, it takes no time
at all to make.

Put three tablespoons of plain flour seasoned with salt and pepper in a
plastic bag and shake to coat with flour. Transfer the floured steak and
kidney to a large casserole with a lid and mix in one onion, minced . Over
the top pour 1 tablespoon Worces tershire sauce, 2 tablespoons dry sherry
and sufficient beef stock to reach the top of the meat. Cover the casserole
and bake in a slow oven (140 degrees C) for 3 hours.

Cream 1 tablespoon softened butter or margarine, add 2 eggs and 50 mL milk
and dredge in 220 g selfraising flour. Mix to a soft dough, turn out onto
a floury surface and with floury hands pat out to the same dimensions as
the interior of the casserole. Place the sponge dough on top of the steak
and kidney, press well around the sides of the casserole and cook for a
further half hour with the lid on. Cut the sponge into wedges and serve on
top of generous amounts of steak and kidney.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 6/22/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini