(100g) chopped suet
(200g) self-raising flour
Sprinkle of dried thyme
(250g) diced shin of beef
1 stick of celery
½ small carrot
2 flat mushrooms
handful of plain flour
(150ml) beef stock or ale
squeeze of tomato puree
splash of Worcestershire sauce
1. Dump the suet and self-raising flour into a bowl and stir together with a generous pinch of salt. Add a splash of cold water (about 8-10 tbsp) and stir with a table knife to bring it together into dough then get your hands in and squeeze the pastry together.
2. Dust a work surface lightly with flour and roll the pastry out into a round about 1cm thick. Cut around a plate that is a bit bigger than your pudding bowl.
3. Sprinkle the thyme over the circle then cut a quarter out of the shaped dough. Grease the inside of a glass or pudding bowl.
4. Place the ¾ of a circle into the pudding bowl like a cone, herb side down, and push into the edges allowing an overlap of about 2cm. Roll the remaining quarter back out into a circle to fit the pudding basin as a lid and leave to one side for a moment.
5. Peel and chop the veg into 1cm size pieces and put into a bowl with the beef. Sprinkle over the plain flour and toss all the ingredients together with a pinch of salt and plenty of black pepper.
6. Tap off an excess flour and then put the meat and veg mixture into your dough lined pudding basin. Stir the stock, tomato puree and Worcestershire sauce together and pour into the basin do that it fill about ¾ of the way up. Top with the lid and seal shut with a dab of water to act as glue. Cover with greaseproof paper and tie it tight with string.
7. Grab a large saucepan and place a small heat-proof bowl in the bottom. Sit the pudding on top and fill the pan up with about 200ml of water. Stick a lid on the pan, bring to eh boil and let the pudding steam for 4 hours, checking back every hour to make sure there is still enough water left.
8. Serve by removing the paper and turning the pudding out onto a serving plate.
dribble with gravy and serve with fresh steaming veg.