Steak and Kidney Sponge

Basic Steak and Kidney
Ingredients:
500gm chuck, blade or rump steak
1 ox kidney or 2 sheep kidneys
1 tbsp corn-based corn flour
1½ tsp salt
1 tsp freshly ground black pepper
½ tsp dried herbs
½ cup water

Method:
Cut meat into cubes. Sprinkle with flour and seasonings. Put in saucepan and pour water over. Simmer over low heat for about 2 hours. Keep hot while preparing topping.

Sponge Topping
Ingredients:

1 cup GF SR flour
½ tsp salt
2 eggs, separated
1 cup milk
2 oz butter, melted

Method:

• Sift flour and salt into basin and make a well in centre.
• Beat egg yolks and stir in milk.
• Pour into flour mixture.
• Add butter and stir until smooth.
• Beat egg whites until stiff and fold into mixture.

Steak and Kidney Sponge
Method:

• Put hot steak and kidney into a basin.
• Hold a large cooking spoon over meat and gently pour sponge on to spoon so that topping spreads over steak and kidney.
• Put basin into steamer and place lid on saucepan.
• Bring water to a fast boil for about 20 minutes.

Variation:
Instead of the steak & kidney mixture, this recipe works well if you substitute with the meat mixture for shepherd's pie