STEAK AND PICKLED WALNUT PUDDING WITH PRUNES

Preparation Method :

• To make the pastry, sift the flour and salt into bowl and toss in the suet. Using a fork, stir in enough of the water to make a soft but pliable dough.
• Knead lightly until smooth, then roll out on a floured surface to a disc. Cut out a wedge- shaped quarter and reserve for the lid.
• Throughly grease a pudding basin and line with the pastry, easing it over the base and sides until it reaches the inner rim at the top of the basin and pressing out any wrinkles with your fingertips.
• Seal the joins together with dampened fingers.
• To make the filling, heat together the stewed meat, pickled walnuts and stoned prunes , either in the microwave or conventionally.
• Allow to cool. Spoon into the Pastry-lined basin. Roll out the reserved pastry to make a lid, dampen the edge and place on the lining pastry, pinching them together to seal.
• Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 5 minutes until the pastry is well risen.
• Allow to stand for 5 minutes, then spoon out on to plates to serve.