Toad in the Hole of Mutton

Ingredients

• 3 pounds rump steak, trimmed of fat
• 1½ cups water
• coarse sea salt
• whole pepper
• butter for greasing
• suet paste (made from flour and suet)

Directions

1. Mix flour and suet with ½ cup of water to form a firm paste.

2. Cut the paste into 1-inch square pieces.

3. Season the steak with equal parts salt and pepper.

4. Roll out the paste to ¼ inch thick and line a well-buttered 3-pint pudding basin.

5. Trim excess paste and place the seasoned meat inside.

6. Add ¾ cup of water and wet the top edge of the paste.

7. Roll out remaining paste into a round piece to cover the meat.

8. Press the top paste firmly onto the meat and moisten the edges to seal.

9. Tie a pudding cloth over the top, gathering the corners together.

10. Place the basin in a pot with water halfway up the sides and boil for 2½ hours.

11. Remove the cloth and place the pudding on a dish, wrapping it in a napkin.

12. Cut a hole in the center and pour in 1½ cups of thin Espagnol sauce, then replace the cut-out piece.