Steak, Stilton and Mustard Pudding.

In a large bowl, gently mix the meat, onion, garlic, salt & pepper and thyme leaves. Set aside for later.

Sift the flour and the salt into a large bowl. Add suet, salt, pepper and wholegrain mustard. Lightly mix, adding the water a little at a time. Cut through the dough using a round-bladed knife as if you were making scones. Finish forming the dough using your hands.

Alternatively, mix all the pastry ingredients using a stand mixer set on its lowest setting. Take care not to break up the suet.

Split into 6 equally sized balls. On a lightly floured surface, roll out the pastry into a round disc, approx 6mm/¼” thick.

Butter a small foil pudding tin and line it with dough. Use a small piece of the suet dough to help push the pastry into the corners of the tin. Trim the excess dough, reform the excess dough into a ball and set aside to form the lid.

Spoon the meat filling into the pastry-lined tins, adding a little of the Stilton as you fill. I used a piece of Stilton about 1 inch square and 1/8" thick. You don't want to overpower the steak with Stilton. Don’t push the meat filling into the basin as you need air pockets so you can add the stock. Add the stock nearly 2/3rds to the top, taking care not to cover the meat completely.

Roll out a lid, cover the filling and fold the border over. Press together firmly to seal.

Cover with a double piece of buttered foil or greaseproof paper, pleated in the middle. Tie in place with some string.

Steam for 2-3 hours, topping up with boiling water occasionally so the pan does not boil dry.