Steak and Sausage Pudding

• 8 ounces flour, self-rising
• 1 pinch salt
• 4 ounces suet finely shredded or chopped
• 1/4 pint water approx, cold
• 1 pound beef shin cut into 1inch cubes
• 1 ounce flour, all-purpose seasoned w/salt & pepper
• 8 ounces pork sausage meat
• 2 medium onions
• 3 teaspoons marmite
• 1/4 pint water plus 4 tb hot water, hot

1. To make pastry, sift flour and salt into a bowl.
2. Stir in suet and mix to a fairly soft dough with cold water.
3. Turn out on to a floured surface.
4. Knead lightly until smooth.
5. Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.
6. Coat beef with seasoned flour.
7. Shape sausagemeat into small balls.
8. Slice onions and separate into rings.
9. Fill pastry-lined pudding basin with alternate layers of beef, sausagemeat balls and onion rings.
10. Mix Marmite and water well together.
11. Pour into pudding over meat mixture.
12. Moisten edges of pastry with water.
13. Cover with lid, rolled from rest of pastry.
14. Press edges well together to seal.
15. Cover securely with greased greaseproof paper or aluminium foil.
16. Steam steadily for 3 1/2 hours.
17. If water in saucepan or steamer starts boiling away, replenish with more boiling water.

flour, salt, suet, water, beef shin, flour, pork sausage meat, onions, marmite, water

Taken from recipeland.com/recipe/v/steak-sausage-pudding-46962 (may not work)