Instructions: To make the filling, cut the steak into 1 inch cubes. Toss the steak and kidney in the flour and season with salt and pepper. Heat the oil in a frying pan and add the meat to the pan, frying in small batches.

When browned remove to a casserole dish. Fry the onion until lightly brown and transfer to the casserole, adding the mushrooms, walnuts and stock. Cover the casserole and simmer on a low heat or in a slow oven

(325F/160C/Gas 3) for an hour. Allow to cool.

To make the crust pastry, sieve the flour, salt and baking powder into a bowl. Stir in the suet and the horseradish sauce and mix to a soft dough with cold water. Turn on to a floured board and knead until smooth. Then roll out two-thirds of the dough and line a 2 pint pudding basin.

Spoon the meat and gravy into the suet-lined basin. Roll out a pastry lid from the remains of the suet crust, moisten the edges and press firmly down to seal. Cover with a lid of grease proof paper and foil, both pleated to allow room for the crust to rise. Steam or boil steadily for 2 1/2 - 3 hours, remembering to top up the water level from time to time.

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