Steak and Kidney Pudding

• 500 g Beef steak, stewing cut
• 250 g Beef kidney, trimmed
• 1 large Yellow onion
• 350 g Plain flour
• 1 tsp Black pepper, freshly ground
• 2 tsp Fine sea salt
• 4 sprigs Fresh thyme
• 2 tbsp Worcestershire sauce
• 600 ml Beef stock
• 175 g Beef suet, shredded
• 180 ml Water, cold

1. Cut the beef into bite-size pieces. Trim the kidney, removing any tough white core, then cut into similar pieces. Peel and slice the onion.
2. Put the beef and kidney in a bowl with the onion, 50 g of the plain flour, the black pepper, 1 tsp of the fine sea salt, the Worcestershire sauce, and the thyme leaves (strip the leaves from the sprigs). Toss well so everything is evenly coated.
3. Tip the floured meat mixture into a saucepan and pour in the beef stock. Bring to a gentle simmer, stirring until the gravy thickens, then cook on low for 20 minutes until the onion softens and the sauce looks glossy. Taste and adjust with a little more fine sea salt if needed.
4. Meanwhile, make the suet crust: mix the remaining plain flour with the beef suet and the remaining fine sea salt in a bowl. Add the water a little at a time, mixing until you have a soft, pliable dough that is not sticky. Cover and rest for 5 minutes so the flour hydrates.
5. Set up the steamer and bring the water to a steady simmer. Roll out about two-thirds of the dough and line a 1.2 litre pudding basin, pressing it up the sides with a slight overhang. Roll out the remaining dough for a lid.
6. Spoon the hot filling into the lined basin, leaving about 2 cm at the top for the crust to expand. Lay the lid on top, press the edges together to seal, and trim any excess. Make a small steam vent in the centre of the lid.
7. Steam the pudding for 2 hours, keeping the water at a gentle simmer and topping up with more water as needed. The crust should feel firm and set when pressed. Turn off the heat and leave the pudding to stand for 5 minutes before turning out.
8. Carefully turn the pudding out onto a plate and slice to serve. Spoon any extra gravy from the basin over the portions. Serve hot.

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