Method

1. For the suet crust: mix the flour, suet and a pinch of salt together in a mixing bowl and stir with a knife, adding sufficient water to form a dough.

2. Shape the dough into a ball and roll out on a floured board.

3. Use two-thirds of the dough to line an 18cm pudding bowl. Reserve the remaining dough for the lid.

4. For the filling: season the flour with salt and pepper. Toss the meat in the seasoned flour and put into the lined pudding bowl.

5. Add the bay leaf and a small amount of gravy to just cover the meat.

6. Put the suet dough lid on top, sealing the edges well. Wrap the bowl in a muslin cloth and steam for 2 hours.

7. To serve: turn out and serve with green leafy vegetables and chive mash.