For 4 people you need

For the suet crust

8 oz. flour (with plain flour use 1 teaspoon baking powder) 4 oz. shredded suet seasoning water to mix

For the filling

1 lb. stewing steak 2-3 lamb's kidneys OR 4 oz. ox kidney 1/2 oz. flour seasoning water or stock.
  1. Make the suet crust: Mix all the dry ingredients together and add enough water to make a firm dough.
  2. Line the greased basin with most of the pastry, retaining enough for the cover.
  3. Cut the meat into small pieces.
  4. Skin, core and chop the kidney.
  5. Mix the meats well together and put into the lined basin, sprinkling each layer with flour and seasoning
  6. Add enough water or stock to nearly fill the basin.
  7. Put on the pastry lid, damp the edges and seal well together
  8. Cover with greased greaseproof paper and cloth, or a cloth dipped in boiling water and floured. Leave room for the pastry to swell.
  9. Steam for a minimum of 4 hours.