Filling

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🥩 Stewing beef: 500g (diced)

🧅 Onion: 1 large (finely chopped)

🥄 Plain flour: 2 tbsp (for coating)

🧈 Butter: 25g

🥣 Beef stock: 400ml

🌿 Fresh thyme: 1 tsp (chopped)

🧂 Salt and black pepper: To taste

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Pastry

🥄 Self-raising flour: 250g

🧈 Suet: 125g (vegetarian or beef suet)

💧 Cold water: ~150ml

🌽 Cornflour: For dusting

🥄 Butter: For greasing the basin

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1. 🧂 Toss the beef in plain flour, shaking off excess.

2. 🧅 Heat butter in a frying pan over medium heat. Add the beef and brown on all sides. Remove and set aside.

3. 🍲 Add onions to the pan and cook until softened. Return the beef to the pan, pour in the beef stock, and add thyme. Simmer gently for 1 hour, or until the meat is tender. Cool slightly.

4. 🥄 In a mixing bowl, combine the self-raising flour, suet, and a pinch of salt. Gradually add cold water, mixing until it forms a soft but firm dough.

5. 💧 Reserve a quarter of the dough for the lid. Roll out the rest on a floured surface into a circle large enough to line a greased pudding basin.

6. 🥧 Line a 1-litre pudding basin with the rolled-out pastry, pressing it into the edges. Leave excess pastry overhanging.

7. 🥩 Spoon the cooled beef and onion filling into the pastry-lined basin. Roll out the reserved dough to form a lid. Moisten the edges and seal the pudding, trimming off any excess pastry.

8. 🌊 Cover the basin with a layer of greaseproof paper and foil, securing it tightly with string.

9. 🍲 Place the basin in a large pot with water halfway up the sides. Cover with a lid and steam gently for 2.5–3 hours, checking the water level occasionally and topping up as needed.

10. 🥧 Carefully remove the pudding from the pot and allow it to cool for 5 minutes. Turn it out onto a plate and serve with gravy, mashed potatoes, and peas.