Kitchen 20 - Steak and kidney pudding and twice-baked goat's cheese soufflé

Suet pastry - well, the fat is not the most pleasant of all. But it's another pastry and I am all up for pastries. Plus we are doing our first indirect steaming.

So make the pastry and that - apart from getting the amount of moisture right - is not too difficult, I dare say. Then trim your steak and kidneys, add some parsley and onions as well as a bit of flour and in it goes into the Suet pastry shell. Pastry lid on and then tightly wrapped into the pan with boiling water. Pan lid on and don't open it for 30 min. After that check occasionally if there is enough water for steaming!

Then on to the twice-baked soufflés. I was really quite intregued to make those. It's a sort of roux-based dish which gets its volume from the egg yolks and whites. Apart from the goat's cheese we added some thyme for flavour. The looked very pretty and were so light and fluffy. Before the second baking drizzle over some cream and sprinkle some Parmesan cheese and then it might look something like this - at least on my plate: