Steak and Kidney Pudding

Instructions

1. Prepare the suet pastry
   In a large bowl, mix the self-raising flour with the shredded suet and salt. Gradually add the cold water, mixing with a knife until you have a soft, slightly sticky dough. Knead lightly on a floured surface until smooth. Wrap in plastic wrap and chill for 30 minutes.
2. Prepare the filling
   Toss the steak and kidney pieces in the seasoned flour. Heat the oil in a large frying pan over medium-high heat and brown the meat in batches. Remove with a slotted spoon and set aside. In the same pan, sauté the onion until soft and translucent, about 5 minutes.
3. Make the sauce
   Return the meat to the pan with the onions. Add the beef stock, Worcestershire sauce, mustard, bay leaf and thyme. Bring to a simmer, then remove from heat and allow to cool completely.
4. Assemble the pudding
   Grease a 1.5 liter pudding basin. Roll out three-quarters of the pastry on a floured surface to about 5mm thick and use to line the pudding basin, leaving a little hanging over the edge. Fill with the cooled meat mixture.
5. Seal the pudding
   Roll out the remaining pastry to form a lid. Moisten the edges of the pastry in the basin with water, then place the lid on top and press the edges together to seal. Trim away excess pastry and create a small hole in the center of the lid to allow steam to escape.
6. Prepare for steaming
   Cover the pudding with a pleated piece of buttered parchment paper and foil (the pleat allows for expansion), securing it tightly with string. Create a string handle across the top to make it easier to lift later.
7. Steam the pudding
   Place the pudding in a large pot with enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer gently for 4 hours, topping up the water as necessary to maintain the level.
8. Serve the pudding
   Once cooked, carefully remove the basin from the pot using the string handle. Let it stand for 10 minutes before unwrapping. Run a knife around the edge and invert onto a serving plate. Serve hot with mashed potatoes and steamed vegetables.