Recipe - Steak And Sausage Pudding

PASTRY
8 ounce Selfraising flour
1 pn Salt
4 ounce Suet
finely shredded or chopped
One fourth pt Cold water (approximately)

FILLING
1 pound Shin of beef
cut into 1inch cubes
1 ounce Flour
seasoned w/Salt & Pepper
8 ounce Pork sausagemeat
2 md Onions
3 teaspoon Marmite
One fourth pt Hot water, plus
4 tablespoon Hot water

1. To make pastry, sift flour and salt into a bowl. Stir in suet and mix to
a fairly soft dough with cold water. Turn out on to a floured surface.
Knead lightly until smooth.

2. Roll out twothirds of pastry into a round and use to line a
wellgreased 2pint pudding basin.

3. Coat beef with seasoned flour. Shape sausagemeat into small balls.
Slice onions and separate into rings.

4. Fill pastrylined pudding basin with alternate layers of beef,
sausagemeat balls and onion rings.

5. Mix Marmite and water well together. Pour into pudding over meat
mixture.

6. Moisten edges of pastry with water. Cover with lid, rolled from rest of
pastry. Press edges well together to seal.

7. Cover securely with greased greaseproof paper or aluminium foil. Steam
steadily for 3One half hours.

8. If water in saucepan or steamer starts boiling away, replenish with more
boiling water.

STEAK AND KIDNEY PUDDING: Make in exactly the same way as the Steak and
Sausage Pudding but use 8 ounces chopped ox kidney instead of the
sausagemeat.

From: The Marmite Guide to better cooking by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias