Instructions: Grease a 1.2l bowl or 4 small pudding bowls and keep aside. In a heavy based frying pan sweat off the onion and carrots. Add the rest of the ingredients for the filling.

Place flour into a bowl and add the salt and fat rubbing in until it forms the consistency of breadcrumbs.

Add the water to make a dough and knead lightly. Place in the refrigerator for 10-15 minutes to firm up. Roll out the dough and line the basin with the dough pressing around the base and sides.

Spoon the filling in and roll out the remaining dough to form a lid. Seal the edges and trim.

Cover the pastry lid with paper, then foil. Stand in a large saucepan and half fill with boiling water. Simmer the pudding for around 11/2 hours. Top up with water occasionally to prevent it from burning.

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