Edward Fox, Actor

This was made for my brother Robert and me as children and was particularly delicious with Brussel sprouts and potatoes boiled in their skins fresh from the garden. We must examine exactly where food comes from. If you can, buy locally or grow your own vegetables.

3/4lb of steak - not necessarily the best cuts, 2 kidneys, 4oz of beef suet
8oz of self-raising flour, 2 tablespoons of all purpose flour Butter, one large onion, or two small ones, roughly chopped, salt and pepper

Put self raising flour and two pinches of salt in bowl with the beef suet. Add water and kneed into light, smooth dough. Cut into thirds. Take two thirds and roll it out and put into the pudding basin, gently push into corners so that it is equally distributed in the basin. Cut off overflow to add to the one third to make the lid later. The dough is different from usual pastry, which is the important thing.
Take the ordinary flour, several pinches of salt and pepper and mix together. Cut kidneys into quarters, and roll in flour mixture until white. Put in pudding basin with the steak, cut into squares, and the onion and add water. Roll out pastry lid, wet the edges and seal together. Cover with a bowl bottom side up so the pastry has room to grow. Put into big saucepan with water at the bottom, put on the lid and steam for four hours, every now and then checking the water does not boil away.