Steak and Kidney Pie

Cut up the kidney to the size you want. Remove any fat and cube the steak. In a heavy-bottomed saucepan melt the butter and saute the onion and garlic 5 mins. In a large bowl mix flour salt, and pepper Toss the steak and kidney in the flour, coating them thoroughly. Add the meat to the onion and brown the meat over a mod. heat. Add beef stock, wine, and Worcestershire sauce and bring to the boil. Cover with lid, reduce heat and simmer 35-40 mins. Set aside. Roll out pastry to fit pie dish. Tip meat into the pie dish and cover with the pastry. Bake at 375 F shortcrust pastry, 425 F flaky 25-30 mins. Toad in the Hole 1 cup all-purpose flour 2 eggs 1 cup milk 1/2 teaspoon salt freshly ground black pepper 1 pound small fresh pork sausage To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.) Refrigerate the batter for at least 1 hour. Preheat the oven to 400 degrees. Place the sausages side by side in a heavy 10- to 12-inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches and 2 inches deep, and moisten them with 2 tablespoons of their drippings. Keep them at least an inch apart. Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once. Pork Pie 3/4 lbs. ground lean pork 3/4 lbs. ground lean beef 1/2 cup boiling water 1/4 tsp. mace 1/4 tsp. sage pinch of ground cloves 1-1/2 tsp. salt 1/4 tsp. pepper 1 small onion 1 clove garlic 3 medium potatoes 1 double crust pastry In saucepan combine all ingredients except potatoes and pie crust. Stir frequently over low heat while cooking until the pork loses its pink color and the liquid is reduced to half its volume (about 3/4 hour). Meantime, boil, drain, peel and mash potatoes. Add to meat mixture and cool. Don't add too much potato-- there should be enough to hold the meat mixture together (Save leftover mashed potato for potato cakes.), but there should be more meat than potato. Taste the meat and potato mixture and add more salt and pepper if necessary. Line a 9" pie pan with pastry and fill with meat mixture. Cover with pastry, seal and flute edges. Bake at 450 degrees for 10 minutes and then lower to 350 degrees for about 30 to 40 minutes. Malvern Apple Pudding (for 6) 125g/4 oz butter 125g/4 oz sugar 2 beaten eggs 125g/4 oz plain or self-raising flour A pinch of salt 2 smallish Russet apples (about 225g/8 oz, peeled and cored) Grated rind of one lemon 50g/2 oz currents 2 to 3 tablespoons brandy Cream butter and sugar. Add beaten eggs. Fold in flour and salt. Peel, core and chop apples and mix with lemon rind, currants and brandy. Grease a 1.1 litre/2 pint pudding basin. Put a small square of greased, greaseproof paper to cover bottom of basin to help when pudding is turned out. Put mixture in basin and cover with greaseproof paper and foil, or tie a double layer of greaseproof paper firmly in place with string. Steam pudding for 1 1/2 to 2 hours. If you haven't a steamer, stand basin on a trivet or upturned saucer in a saucepan with a lid. Pour in boiling water to come halfway up sides of basin. Cover pan and boil, replenishing with more boiling water if necessary. Turn pudding out on to a warmed dish and serve it with custard or brandy or sherry sauce. Plum Duff 2 eggs 1/2 c butter 1 c brown sugar 2 c prunes 1 c flour 1/8 t salt 1 t soda 1 T milk Cook and mash prunes. Beat eggs. Melt butter. Mix eggs, butter and brown sugar together. Stir in prunes. Sift flour with salt. Dissolve soda in milk. Add flour and milk mixtures to prune mixture (I simply stir this in by hand). I bake this in a buttered ring mold covered with foil (it is a steamed pudding). Set mold in pan of hot water and steam in oven for 1 1/4 hours at 350 degrees. Serve with: 1 egg 5 T melted butter 1 1/2 c. confectioners sugar 1 c whipping cream Beat egg till foamy. Add butter and beat. Add confectioners sugar and blend. Beat in whipping cream. Refrigerate. Spotted Dick 8 oz/225 g self raising flour, or plain flour + 2 teaspoons baking powder 4 oz/110 g suet 1/4 teaspoon salt 1/4 pint/150 ml water For Spotted Dick, add 4 oz/110 g currants to the dough or to taste For Jam Roly Poly, you will need 8 oz/225 g red jelly. Pre heat an oven to 425F/220C./gas mark 7 Liberally grease a baking tray, prefereably one with no lip. Put flour (or flour and baking powder), suet, and salt in a mixing bowl. (If making Spotted Dick, add the currents as well.) Pour in the water and stir the ingredientstogether until they form a soft dough. Turn the dough out on a lightly floured surfaced. For Spotted Dick, form into a rough cylinder about 8 inched long. For Jam Roly-Poly, roll out to a rectangle about 8"x12" (20cmx30cm) and spread the jam over the pastry to within about 1/2 inch of the edge. Turn in the edges to fold in the jam and brush them with water. Roll up the pastry from the shortest side and the wet edges will seal it all together. Roll the whole thing onto a baking tray if possible, rather than lifting it. Make sure the seam is underneath. Bake for 40 minutes and golden brown. If it starts to brown eraly, reduce the heat to 400F/200C/gas mark 6. Slice and serve hot with plenty of custard. Spotted Dick 6 oz self raising flour 1/2 tsp salt 3 oz shredded suet 4 oz currants 2 oz soft brown sugar pinch of lemon zest Sift flour and salt together, and stir in suet. Add currants, brown sugar and lemon zest. Add sufficient (ice cold) water (approx 6 Tblsp) to make a firm dough and knead until smooth. Roll out the dough on a lightly floured board to a rectangle about 10 x 8ins. Brush the edges with water and roll up, starting from one short side. Press edges to seal. Wrap loosely in aluminium foil to make an airtight parcel. Place the parcel in a pan of rapidly boiling water, bring back to the boil, cover and cook for 2 hours. Keep an eye on the water and add more boiling water during cooking time as necessary. Serve in slices, hot, with custard.