Individual Steak and Kidney Puddings

Prepare the Filling

1. In a large bowl, toss the cubed steak and kidney with the flour, salt, and pepper.
2. Add the chopped onion, beef broth, and Worcestershire sauce. Mix well.
3. Transfer the mixture to a saucepan, bring to a simmer, then cover and cook over low heat for 1 hour, or until the meat is almost tender. Let it cool slightly.

Make the Suet Pastry

1. In a mixing bowl, combine the self-raising flour and salt.
2. Add the shredded suet and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
3. Gradually add the cold water, mixing with a knife until a firm dough forms. Knead lightly on a floured surface.

Assemble the Puddings

1. Grease and flour 4 individual pudding basins or ramekins.
2. Divide the suet pastry into 4 portions. Roll out each portion on a lightly floured surface to line the pudding basins, leaving a slight overhang.
3. Spoon the cooled steak and kidney filling into the pastry-lined basins.
4. Cover the filling with a disc of suet pastry, pressing the edges to seal. Trim any excess pastry.
5. Cover each pudding basin with a piece of greased foil, securing tightly with string. You can also use individual pudding basin lids if you have them.

Steam the Puddings

1. Place the prepared puddings in a large, deep saucepan or steamer. Add enough boiling water to come halfway up the sides of the basins.
2. Bring the water to a rolling boil, then reduce the heat, cover the pan tightly, and simmer for 2.5 to 3 hours, ensuring the water level is maintained.
3. Carefully remove the puddings from the steamer. Invert them onto warmed plates to serve.