Steak and Kidney Pudding

Method

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.