- 675g/1½lb chuck steak, cut into 2.5cm/1in cubes
- 225g/8oz ox kidney, cut into 2.5cm1in cubes
- 1 small onion, peeled and finely chopped
- large pinch celery salt
- salt and freshly ground black pepper
- 1 tsp fresh thyme leaves
- 2 tbsp plain flour
- 150ml/¼pt fresh beef stock
- 400g/14oz self-raising flour
- 200g/7oz beef or vegetarian suet
- ½ tsp salt
- freshly ground black pepper
- 290ml/½ pint cold water
- Place the steak and kidney into a large bowl. Stir in the onion, celery salt, pepper, salt and thyme leaves. Toss together lightly and set to one side.
- To make the suet pastry, sift the flour and the salt into a large bowl. Add the suet, salt and pepper. Lightly mix and add the water a little at a time.
- Cut through the dough using a round bladed knife as if you were making scones.
- Using your hands mix to form a soft dough.
- On a lightly floured work surface roll out the pastry into a round disc approximately 0.5-1cm/¼-½in) thick. Cut out about a quarter of the pastry mixture for the lid and set aside.
- Use the remainder of the pastry to line a well buttered 1.75l/3pt pudding basin, leaving at least 1cm½in of the pastry hanging over the edge.
- Add the flour to the steak and kidney mixture and stir gently. Place the batches of the meat mixture into a sieve (with a glass bowl underneath) and shake to remove any excess flour.
- Spoon into the pudding basin lined with the pastry. Do not push the meat filling into the basin and add the fresh beef stock nearly 2/3rds to the top not covering the meat completely.
- Place the pastry lid over the filling and fold the border over. Press the pastry together securely to seal.
- Cover the pudding with a double piece of buttered foil, pleated in the middle. Tie in place with string.
- Steam the pudding on an upturned plate in a large saucepan filled with hot water for 5 hours, topping up with water occasionally so as not to boil the water in the saucepan dry.
- To serve, turn out the pudding onto a large warm plate. Cut a wedge of the pudding and place on a serving plate with mashed potatoes and a spoonful of peas.