Just thought I'd post on how my UFF suet pastry steak and kidney pudding went. Very well!Even if I do say so myself...Ingredients450g UFF4 tsp baking powder250g beef suet2 tsp sea saltapprox. 400ml water (adjust as necessary).Method1. Mix all of the above until holds together in to a dough.2. Wrap and chill for a few hours (preferably overnight)3. Roll out to approx. 5mm thick for pudding basin and lid4. Grease a 1 pint pudding bowl with butter and dust with UFF5. Line the pudding bowl with pastry.6. Leave to rest at room temperature for about 30mins7. Fill the pudding (I used steak and kidney)8. Moisten the edges with a little water and seal on the pastry lid9. Add pudding bowl lid. I used plastic bowls and lids but you can seal with baking paper and foil with string the traditional way.10. Fill pressure cooker with about 300ml water11. Add trivet and put the pudding on top.12. Cook on low pressure (with vent sealed) for 30 mins.13. Turn up to high pressure for another 15 mins.14. Allow steam to vent naturally.Notes: I made 2 x 1 pint puddings. Each is enough for 2 people. I cooked them in batches. I also used Crockpot CSC051 Pressure and Multi Cooker.