Ingredients

* 750g (1 1/2 lb) chuck steak
* 225g (8 oz) ox kidney or anyother strong kidney you can get hold of
* 2-3 tbsp plain flour
* 1 tsp cracked black pepper
* 1 meduim onion, chopped
* a handful of curly leaf parsley, roughly about 10gms, chopped.
* 2 sprigs of thyme, leaves taken off
* 2 bay leafs
* 1 tbsp dark soy sauce
* a good strong beef stock
* FOR THE SUET PASTRY
* 350g (12 oz) self- raising flour
* 175g (6 oz) shredded suet
* a large pinch of salt
* 250ml (8fl oz) cold water

Directions

1. Cut the steak into 1inch pieces. Cut the kidney into small pieces. Place them both in a bowl & add the flour, salt & papper & mix well. Mix in the onion, parsley, thyme & bay leaf.
2. For the pastry, mix the flour, suet & salt with the water to form a soft dough, kneed on a floured surface. Take roughly a quarter of the dough for your lid & set aside. Roll out the pastry to about a 13inch circle. Place the rolled out dough in a lightly buttered 3pint pudding basin, overlapping the edges to seal against the basin(use some water if needed)
3. Spoon the mixture into the basin, add the soy sauce & enough beef stock to come three-quaters of the way up the meat.
4. Roll the piece of pastry you’ve reserved for the lid into a circle about 1cm larger than the top of the basin. Brush the edges with water, press firmly onto the top of the pudding & crimp the edges togeather to make a good seal. Cover the basin with a floured pudding cloth & tie tight in place with string( if you dont have a pudding cloth, a tea towel will do)
5. Place some kind of trivet into a large saucepan & cover with about 2-3 inches of water & bring to the boil,once boiling, lower the heat so the water is gently rolling. Put the pudding into the saucepan & cover with a lid making sure no steam is escaping & steam for 4hrs. You’ll need to top the water up from time to time when it gets low.
6. Uncover the pudding, place a plate ontop of the basin & turn upside down carefully to release the pudding from the basin & serve with steamed cabbage & boiled spuds.
7. You know that anything that takes 4hrs to cook has gotta taste good!!