Norfolk Beef Pudding

• 8oz self-raising flour
• 3oz shredded suet
• pinch of

Make up a suet crust with the flour, suet, salt and enough water to make a firm dough. Roll it out and put it on to a piece of greased foil or greaseproof paper. Cut up the meat and shallot finely and put them on to the suet pastry. Sprinkle with water and season with salt and pepper. Roll up the pastry and tie up in a cloth and steam for three and a half hours.