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Freezing Information: Freeze for up to 3 months.
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To make the pastry, sift the flour and salt into a bowl.
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Stir in the suet.
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Make a well in the center.
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Stir in just enough ice water to mix to a soft, but not sticky, dough.
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Shape into a thick disk, wrap in plastic wrap, and refrigerate.
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To make the filling, trim the excess fat from the steak.
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Cut the meat and kidney into bite-sized pieces.
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Season the flour with salt and pepper then toss the steak and kidney pieces in the flour to coat evenly.
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Mix with the onion and mushrooms.
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Roll out two-thirds of the pastry.
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Line a 6-cup ovenproof bowl with the pastry, letting the excess hang over the side.
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Add the meat mixture, packing it snugly in the bowl, taking care not to tear the pastry.
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Sprinkle in the Worcestershire sauce, and add just enough stock to cover three-quarters of the filling.
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Roll out the remaining pastry to make a lid.
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Brush the overhanging edge of the pastry with cold water.
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Place the lid on top, and press the two layers of pastry together to seal.
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Flute the edges.
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Cut a circle of parchment paper larger than the top of the bowl.
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Pleat the top, to create surplus paper that will allow the pudding to expand.
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Secure on top of the bowl.
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Cover this with a double layer of pleated aluminum foil.
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Firmly crimp the foil around the rim of the bowl to secure it, or tie with kitchen string.
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Place the bowl on a steamer rack in a large stockpot.
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Add boiling water to almost reach the bottom of the bowl.
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Cook at a brisk simmer, adding more boiling water as needed as the water evaporates, for 4 hours, or until the crust is firm.
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To serve, remove the foil and paper.
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Run a knife around the edge of the pudding to loosen, then turn out on to a serving plate.
