I often double the quantities for the meat filling, then freeze half, so I'm only a defrost away from another pudding. Traditionally, oysters were added to steak and kidney pud; I thought a little oyster sauce might be an appropriate contemporary adaptation, and it was, rewardingly so. And I happened to find some beer called Oyster Stout which seemed entirely right for it too, but it's hardly essential: any stout in a storm . . .
I always cook the meat filling a day or two in advance: the flavours deepen wonderfully and the whole thing seems less of a performance.
Photo by Petrina Tinslay.
Recipe posted by Nigella