Steak and kidney pudding

Method

Make the suet crust by rubbing 200g shredded suet into 300g flour and 1 tsp salt, then mix with cold water to form a soft dough. Grease a 1.5-litre pudding basin and line with three-quarters of the dough, reserving the remainder for the lid. Cut beef steak and cleaned kidney into 2cm cubes, chop the onion, and toss the meat in flour, salt and pepper. Layer the meat and onion into the pastry-lined basin, pour in beef stock mixed with Worcestershire sauce and add thyme sprigs. Cover the filling with the reserved pastry lid, seal the edges well, and cover the basin with greaseproof paper and foil. Steam in a large pot with boiling water reaching halfway up the basin for 3.5 to 4 hours, topping up water as needed. Turn out onto a warmed plate and serve immediately with mashed potatoes and seasonal greens.