Rag Pudding

Method

1. Make the suet pastry: in a bowl, stir 90 g of self-raising flour with 45 g of shredded beef suet and 0.25 tsp of salt, rubbing lightly with the fingertips so the suet is coated in flour. Add 50 ml of cold water a little at a time and bring together with a knife to a soft but not sticky dough. Knead for a few seconds only, wrap and rest for 10 minutes while you make the filling.
2. Finely chop 1 small small onion and mix it in a bowl with 125 g of minced beef, 1 tsp of plain flour, 1 tsp of Worcestershire sauce, 15 ml of beef stock, 0.25 tsp of salt and 0.25 tsp of black pepper. The mince goes in raw — it cooks in its own juices inside the pastry.
3. On a lightly floured surface roll the pastry into a rectangle roughly 20 x 25 cm and about 5 mm thick. Spread the filling over it in an even layer, leaving a clear 2 cm border all round. Dampen the border with water, roll the pastry up from a long side like a Swiss roll, then pinch the long seam and both ends firmly closed so no juices escape.