Steak and Kidney Pudding

1. Trim the steak and cut it into bite-sized cubes. Halve the kidneys, snip out the white cores, and cut into similar-sized pieces. Toss the meat with the 1 tablespoon of flour seasoned generously with salt and black pepper.
2. Finely chop the onion and mix it through the floured meat along with the Worcestershire sauce, then set the filling aside while you make the pastry.
3. To make the suet crust, combine the 300 g of flour, the shredded suet and a pinch of salt in a bowl, then stir in just enough cold water to bring it together into a soft but not sticky dough. Roll out about three-quarters of the dough and use it to line a greased 1.2-litre pudding basin, leaving a slight overhang.
4. Spoon the meat filling into the lined basin, packing it loosely, then pour in enough beef stock to come about three-quarters of the way up the meat without overfilling.
5. Roll out the remaining dough into a lid, dampen the pastry edges and press the lid on firmly to seal. Cover the basin with a pleated layer of greased parchment and foil to allow for expansion, and tie securely under the rim with string.
6. Place the basin in a large pot on a trivet or upturned saucer, then pour in boiling water to come halfway up the sides. Cover and steam over a gentle simmer for 4 to 5 hours, topping up with boiling water as needed so the pan never boils dry.
7. Carefully lift out the basin and remove the coverings. The meat must be meltingly tender and cooked through to at least 70 C in the center. Run a knife around the edge, turn out onto a plate or serve straight from the basin, and serve piping hot.

You'll use: Pan · Large pot · Saucepan · Steamer