Categories: Beef, Main dish 
      Yield: 4 servings 
  
-----------------------------------PASTRY----------------------------------- 
      5 c  Flour 
      5 ts Baking powder 
    3/4 ts Salt 
  1 3/4 c  Suet, packed 
  1 3/4 c  Water, cold 
 
----------------------------------FILLING---------------------------------- 
      1 lb Stew beef 
     12 oz Kidneys(beef or veal) 
           Salt 
           Pepper 
    1/2 c  Flour 
           Beef stock  OR 
           Bovril & water  OR 
           Water 
  
  Blend pastry ingredients, flour, baking powder, salt and suet in a 
  processor.  Blend til mealy.  Add water while running, til dough 
  forms a lump.  Roll out and line a 3 cup bowl.  Press flat against 
  side.  Leave at least 1 inch hanging over sides of bowl all around. 
  Use extra for top. Dice meat and Kidneys.  Add flour to coat well. 
  Mix seasonings with flour and sprinkle 1 Tbsp in bottom of pudding. 
  Put in a layer of meat and sprinkle with more flour mix.  Repeat til 
  meat and kidneys are all used. Finish with flour mix.  Cover with 
  enough stock, water or bovril and water to fill. Roll extra pastry to 
  make a lid.  Lay on top of filling.  Fold edges of pastry lining over 
  the lid of pastry.  Make a small hole in the middle of lid big enough 
  for a funnel.  This to be used if more liquid needs to be added. 
  Put bowl in the middle of a large dish towel.  Cover top with foil, 
  then bring corners up and tie two at a time.  Put in a steamer over 
  boiling water and keep boiling hard for 2 hours.  Reduce heat and 
  simmer for 2 or more hours longer.  Refill water as needed.  When 
  cooked, remove from steamer and serve with veg of your choice.  To 
  increase gravy, pour a little more stock into hole in pastry lid. 
  Variation:  Additions of vegetables is good.  Onions, carrots, etc.