Steak and kidney pudding

Preparation method

1. Preheat the oven to 150C/300F/gas 2.

2. For the filling, roll the kidneys in the seasoned flour and shake off any excess. Repeat with the braising steak.

3. Heat two tablespoons of the oil in a large non-stick frying pan over a medium-high heat and fry the steak, in batches if necessary to avoid overcrowding the pan, for 3-4 minutes, stirring once or twice only, or until browned on all sides. Transfer to a flameproof casserole dish then repeat the process with the kidneys, until browned, then add these to the casserole too.

4. Return the frying pan to the heat, add the remaining oil then the onion. Fry the onions for five minutes, or until softened and golden then add these to the casserole.

5. Pour the wine into the frying pan over the heat to deglaze the pan, stirring with a wooden spoon to scrape up any browned bits on the bottom of the pan, then pour this into the casserole. Tuck in the thyme and bay leaf then add the beef stock and tomato purée.

6. Place the casserole over a medium-high heat and bring to the boil. Give it a stir then cover the casserole and transfer to the oven for three hours, or until the beef is meltingly tender. Set aside, uncovered, to cool.

7. For the suet pastry, butter a 1.5litre/2½pint pudding basin. Put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough cold water to make a soft dough (you'll probably need about 300ml/11fl oz).

8. Turn out the dough onto a lightly floured work surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry to a thickness of about 1cm/½in, until it's big enough to line the inside of the pudding basin with a slight overhang.

9. Drape the pastry into the pudding basin, pushing it down against the base and sides of the basin, and making sure it comes about 1cm/½in over the top.

10. Spoon the cold steak and kidney mixture into the pastry-lined pudding basin. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish, brush the rim of the pastry in the basin with water and place the lid on top. Trim the edges neatly then press together firmly to seal.

11. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion, then cover the parchment with a circle of pleated aluminium foil. Press down tightly around the edges and secure with string.

    Technique: Wrapping a pudding for steaming

12. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough boiling water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the stove over a low-medium heat, so that the water is simmering gently. Steam the pudding for 2 ½ hours, topping up the water every now and then.

    Technique: Steaming a pudding

13. When the pudding is cooked, turn off the heat, carefully lift the basin from the water and leave the pudding to stand for five minutes.

14. Remove the foil and paper and run a blunt-ended knife around the inside of the pudding basin to loosen the sides, then invert it onto a deep serving plate.

15. Serve with seasonal vegetables.

30 mins to 1 hour preparation time

Over 2 hours cooking time

Serves 6