Steak and Kidney Pudding

Instructions

1. Grease a 400 ml pudding basin thoroughly with 1 tsp of butter, right up over the rim. Stand a trivet or an upturned saucer in a deep pan, add water to come halfway up the basin's eventual depth and bring it to the boil while you work.
2. Make the suet crust: put 75 g of self-raising flour, 40 g of shredded beef suet and 0.25 tsp of the salt in a bowl and rub lightly with your fingertips until crumbly. Add 40 ml of cold water and bring together with a knife to a soft but not sticky dough. Knead for no more than 20 seconds, overworking toughens it.
3. Cut off one quarter of the dough for the lid. Roll the larger piece on a floured surface to a round about 8 mm thick and lower it into the basin, pressing it smoothly against the sides so there are no folds, with a little overhanging the rim. Roll the reserved quarter to a lid that just fits inside the rim.
4. In a bowl, toss 120 g of diced chuck steak and 40 g of diced kidney with 1 tsp of plain flour, 0.25 tsp of black pepper and 0.25 tsp of salt until every piece is lightly coated. Fold in 1 of finely chopped onion and 1 tsp of Worcestershire sauce.