Add the oil and butter to a large, heavy, ovenproof saucepan or braising pan over medium high heat. Add the beef, season with a little salt and pepper and brown, turning the pieces until brown on all sides. Remove and set aside.

To the same pan, add the carrot and onion, cook until the onions soften, about 5 minutes. Add the kidney and garlic, stir and cook for 1 minute (taking care not to burn the garlic). Add tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute.

Sprinkle in the flour and mustard powder and rosemary or thyme, stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef stock and beef. Season with a little salt and pepper, stir.

Cover with a lid and allow to come to a low simmer for 35-45 minutes. Remove the lid and simmer for 15 more minutes to thicken the liquid. You do not want the liquid too runny, it should be thick so cook with the lid off until the liquid is reduced. The meat should be quite tender, but will also continue cooking in the oven. Taste for seasoning and add salt or pepper if needed. Set aside while you make the pastry.

Add the flour, baking powder, salt and suet to a large bowl. Drizzle in the water and mix using a fork until it starts to come together and holds together when pressed in your hand. You may not need all of the water. If using lard or shortening, you will need to rub between your fingers until it looks like breadcrumbs, then add the water. Turn out onto a lightly floured surface and knead until smooth. Cut off a ¼ of the dough and set aside.

Use the butter to grease well the inside of a 1.2 liter (2.5 pint) (6 x 4-inch/15 x 10 cm) ceramic pudding bowl/basin.

Roll out the large piece of dough into a 15 inches (38 cm) round, large enough to leave some hanging over the edge of the bowl. Transfer to the bowl and press evenly onto the inside of the bowl leaving some hanging over. Add the steak and kidney filling (reserving some gravy for serving) and flatten the top. You don’t want too much gravy in the filling as it may make the dough soggy. Roll out the 1/4 piece of the pastry into a circle to fit the top of the pudding. Fold the edges over the top of the circle and use water to wet your fingers to smooth the edges and create a nice seal.

Cut 2 circles of parchment paper to fit inside the bowl and a large circle of foil large enough to cover and a little down the side. Use the butter to grease both of the parchment pieces and lay one on top of the pudding, butter side down and the other on top of that, butter side down. Cover with foil and seal firmly. Tie a length of string around the rim to keep the foil in place. You can also tie another piece of string to that to make a handle. See the video to see step-by-step.

Add a riser of rolled up foil shaped into a circle or a small ceramic ramekin and place in the bottom of a large pan that has a lid. This is to keep the bowl off the bottom of the pan. Place the bowl on the riser in the pan and fill with water up to ¾ of the side of the bowl. Cover the pan with a lid. Bring the water to a boil and simmer for 2 hours. If your lid is well sealed the water should not evaporate so keep and eye on the water level and fill if needed.

After 2 hours remove the bowl from the pan and allow to cool slightly before removing the foil and parchment paper.

Place a large plate on top of the pudding and flip over. Slice and serve.