Hearty English Steak and Kidney Pudding with Suet Crust

In a large bowl, toss the beef stewing steak and kidney pieces with 2 tablespoons of all-purpose flour, salt, and pepper until evenly coated.

Heat a large pot or Dutch oven over medium-high heat. Add the floured beef and kidney and brown on all sides for 5-7 minutes. Remove the meat and set aside.

Add the chopped onion to the same pot and cook over medium heat for 5 minutes until softened. Stir in the beef broth, Worcestershire sauce, and dried thyme, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Return the browned beef and kidney to the pot. Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender. The gravy should be thickened. If it's too thin, mix 1 teaspoon of flour with 1 tablespoon of cold water and stir into the simmering gravy until thickened.

While the filling simmers, prepare the suet crust: In a separate bowl, combine the self-rising flour and shredded beef suet. Gradually add cold water, mixing with your hands until a firm dough forms. Do not overmix.

Roll out two-thirds of the suet dough on a lightly floured surface to a 1/4-inch thickness. Use it to line a 1.5-quart pudding basin, leaving an overhang. Spoon the beef and kidney filling into the lined basin.

Roll out the remaining suet dough to form a lid for the pudding. Place the lid over the filling and press the edges firmly to seal with the overhanging dough. Trim any excess dough.

Cover the pudding basin tightly with a layer of parchment paper and then a layer of aluminum foil, securing it with string around the rim. Ensure it is watertight.

Place the covered pudding basin in a large pot with boiling water, ensuring the water comes halfway up the sides of the basin. Cover the pot and steam the pudding for 2 hours over medium-low heat, replenishing water as needed to maintain the level. The crust will be firm and cooked through.