Steak, Kidney and Oyster pudding?
Essentially the same as an ordinary S&K pud, but with oysters (usually just under the crust). There's something about oysters that acts like natural MSG, enhancing the flavour of whatever they're with.
Freshly shucked oysters are ideal, but the tinned variety you get from the local deli will do just as well.
The S&K should be made with topside and pigs kidney, cut up into small cubes and shaken in a bag with some seasoned flour (pepper , ground mustard and mixed spice is what I use). Heat an onion in some dripping until just browning, add some diced carrot, and parsnip, then chuck in the floured meat to brown. Slake the floury/sticky gunge at the bottom of the pan with half a pint of Guinness (or half-and-half Guiness and beef stock) add a shot of Worcester sauce or mushroom ketchup, a bayleaf, then some chopped field mushrooms (the blacker the gills the better) and cook over a gentle heat for at least an hour.
Allow to cool and pour into a bowl lined with suet pastry (a bit of chopped rosemary in the suet isn't bad). Half a dozen oysters then go on the top just before you plop a suet lid on, seal the edges, wrap in cloth and steam for a couple of hours. Not much help with measurements, I'm afraid, as I cook by eye, but half a pound of topside and 4oz of kidney should make a pudding fit to serve four.
If you don't fancy a suet pudding and a kitchen running with steam at this time of year, you can fill an ordinary pie case with the mixture.