Beef suet pudding

Mix flour salt and suet together. Add water until you have a firm but pliable dough. Wrap in cling film and rest in fridge.

Heat up a large frying pan. Lightly flour the oxtail and fry in vegetable oil until golden brown on both sides.

Repeat this exercise with the shin. Remove meat from the pan and then in the same pan add sliced onions, tomato puree and quartered field mushrooms and fry until golden.

Pour the meat, onions and mushrooms into a large casserole dish. Pour enough beer to cover meat completely.

Add black pepper then cook on very low heat for three hours.

After three hours turn off heat and allow to cool.

Remove meat from bone of oxtail. Check seasoning. If necessary leave the remaining liquid on stove to reduce – it should be dark and thick.

Roll out pastry to 5mm thick then line a well-greased two pint pudding basin with third pastry. Add meat and onion mixture. Pour in two ladles of braising liquid then put pastry lid on, dampen edges, and crimp shut. Add a greaseproof paper lid and tie on with string.

Steam in a large pan with 4cm of water in it with lid on for 3 hours.

Place in a preheated oven at 180C/Gas 4 for approximately 35-40 minutes until the pudding is beautifully golden brown in appearance.

Remove pudding and turn upside down onto a serving plate. Pour remaining gravy over the top.