Steak & Kidney Pudding

Method

1. Trim the kidney of any membranes and cut it along with the beef into bite-sized chunks, then combine them with the sliced mushrooms in a mixing bowl.
2. Pour the bone broth over the beef, kidney, and mushroom mixture and toss well to coat all the ingredients evenly.
3. Line a small pudding basin with the almond flour dough, pressing it firmly against the sides and leaving enough dough overhanging to seal the top.
4. Spoon the beef, kidney, and mushroom filling into the lined basin, then fold the overhanging almond flour dough over the top and press the edges together to fully enclose the pudding.
5. Cover the basin tightly with a double layer of foil and place it in a large pot with enough boiling water to come halfway up the sides of the basin, then steam the pudding for the full cook time indicated, checking the water level periodically.
6. Once the pudding is set and the dough is cooked through, remove the basin from the pot, allow it to rest for a few minutes, then turn it out onto a serving plate and serve immediately.