-
1
On a floured board, roll out the pastry.
-
2
Cut off one third and place to one side to top the pudding.
-
3
Grease a 3 pint pudding basin with the tsp.
-
4
of butter and line it with suet pastry, pressing and covering the basin completely, the dough overlapping the edge of the basin.
-
5
Place the beef and game with the onion into a bowl and sprinkle with flour, seasoning with the salt and freshly milled black pepper.
-
6
Add in the rest of the ingredients to the bowl and blend thoroughly.
-
7
Place the meat filling mix into the pastry-lined pudding basin.
-
8
Moisten the edge of the pastry with a little lowfat milk and place the reserved suet pastry onto the top of the pudding, pressing and sealing the circular edge together.
-
9
Trim off any excess pastry.
-
10
Cover the basin with generously greased grease-proof paper and tie it tightly with string.
-
11
Place the pudding in a large pan with sufficient boiling water to cover two thirds of the basin.
-
12
Bring to the boil for 15 min, then reduce the heat and steam gently for 3 hrs.
-
13
Remove the grease-proof paper and place a large serving plate on the top of the pudding.
-
14
Hold the pudding and plate, reverse the pudding on to the plate and serve.
