Traditional Rag Pudding

Make a suet pastry dough using flour, beef suet, and water.

Roll out the pastry into squares.

Mince or dice lean beef and season with salt and plenty of black pepper.

Place the meat in the center of the pastry and fold securely to create a cylindrical parcel.

Wrap each pudding tightly in a clean cotton cloth (the 'rag') and tie the ends securely with string.

Boil or steam the puddings in a pot of water for 2 to 2.5 hours.

Carefully unbind and remove the cloth.

Serve with chips, mushy peas, and gravy.