Traditional Rag Pudding

Heat a large frying pan over a medium heat. Add the minced beef and onion, then cook for 8-10 minutes, breaking up the mince, until browned and the onion has softened.

Stir in the tomato purée, Worcestershire sauce, thyme and 2 tbsp plain flour. Cook for 1 minute, then gradually pour in the hot beef stock while stirring.

Simmer the filling for 8-10 minutes until thick and glossy. Season well with salt and black pepper, then leave to cool while you make the pastry.

Mix the 225g plain flour, suet, baking powder and a pinch of salt in a bowl. Add enough cold water to bring it together into a soft but not sticky dough.

On a lightly floured surface, roll the suet pastry into a rectangle roughly 25 x 35cm. Spoon the cooled beef filling along the centre, leaving a border around the edges.

Brush the pastry edges with a little water, fold the pastry over the filling and pinch the seams tightly to seal. Shape into a plump parcel or roll, depending on your steamer size.

Place the pudding seam-side down on a piece of greased baking paper, then wrap loosely in foil, leaving a little room for expansion. Put it in a steamer over simmering water.

Steam for 1 hour 45 minutes to 2 hours, topping up the pan with boiling water as needed, until the pastry is cooked through and firm but tender.

Rest for 5 minutes, then unwrap carefully and slice into portions. Serve with mash, peas and gravy.