Ingredients

• 30g/1oz unsalted butter
• vegetable oil
• for frying
• 2 banana shallots
• sliced
• 2 garlic cloves
• sliced
• 1 tbsp plain flour
• 1 tbsp finely chopped fresh rosemary
• 500g/1lb 2oz lamb shoulder
• trimmed and cut into bite-size pieces
• 3 lambs’ kidneys
• halved
• tough white core removed
• cut into bite-size pieces
• 150ml/5fl oz red wine
• 150ml/5fl oz rich beef stock
• salt and freshly ground black pepper
• butter
• for greasing
• 285g/10oz self-raising flour
• 125g/4½oz suet
• 1 tsp baking powder
• 1 tbsp finely chopped fresh rosemary

Directions

• For the filling
• melt the butter with one tablespoon of oil in a large
• heavy-based saucepan over a medium-low heat. When the butter is foaming
• add the shallots and garlic and cook for a few minutes until they begin to soften
• but not colour.
• Meanwhile
• in a large bowl
• mix the tablespoon of flour with the chopped rosemary and some salt and pepper. Add the lamb and kidneys and toss them thoroughly in the seasoned flour.
• Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and increase the heat. Add a third of the lamb and kidney and cook until browned all over.
• Set aside with the shallots and repeat with the remaining meat
• adding more oil if needed. Return all the meat and the shallots to the pan.
• Add the wine to the pan and let it bubble and reduce for a couple of minutes
• scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for five minutes. If the sauce looks too thick
• add a little more stock. Taste the sauce and season with salt and pepper. Set aside to cool completely.
• When you are ready to cook the pudding
• first generously butter a 1.2 litre/2 pint pudding basin.
• To make the pastry
• mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft
• slightly sticky dough (you’ll need about 225ml/8fl oz of water).
• Divide off about a quarter of the dough
• to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin
• leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin.
• Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly.
• Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle
• folding both sheets together (this allow the pudding to expand as it cooks). Put the parchment and foil on top of the pudding
• foil side up
• and secure with string
• looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan.
• Place the basin in a large pan
• and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry.
• Remove the pudding from the pan
• take off the foil and parchment and leave to rest for five minutes. Then use a small
• sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it
• so the pudding comes out on to the plate. Serve straight away.