Ingredients

Step by step

1. To make the filling, put the chicken in a bowl, add 1 tablespoon of the flour and some seasoning, then toss to coat. Heat the oil in a frying or sauté pan over a medium-high heat, then sear the chicken until light golden-brown all over but not yet cooked through. Remove to a plate. Add the bacon lardons to the same pan and cook for 3-4 minutes until just starting to crisp up. Add the shallots, garlic and mushrooms, then cook for 2-3 minutes until softened. Return the chicken to the pan, then add the remaining ½ tablespoon of flour and mix through. Cook for 1 minute, then pour in the wine. Deglaze the pan, scraping up any sticky bits from the base, then add the chicken stock, mustard, thyme and a little more seasoning. Cook over a low heat, uncovered, for 25-30 minutes or until the sauce has reduced and the chicken is tender. Remove from the heat and leave to cool to room temperature.

2. Meanwhile, make the pastry. Put the flour, suet, salt and mustard powder in a large bowl and mix to combine. Drizzle in 100ml cold water, while stirring, to bring together into a soft dough. Tip onto a lightly floured work surface, then briefly knead to bring it together. Cut off a third of the dough, cover with a clean tea towel and set aside. Roll out the remaining dough to a 5mm-thick round. Generously butter a 1-litre pudding basin, then line with the pastry so it reaches the lip.

3. Pack the cooled filling into the pastry-lined basin, then roll out the reserved pastry to fit the basin top. Wet the dough edges, then put the pastry lid on top and press firmly to seal. Cut a large square of baking paper and butter one side. Cut a large square of kitchen foil the same size and place the baking paper on top, buttered side up. Fold a pleat in the middle, then place over the pudding basin, paper-side down. Secure by scrunching over the edges to fit snugly, then tying kitchen string tightly under the lip of the basin. Tie an extra length of string over the top to make a handle.

4. To steam, place a trivet or inverted saucer in the bottom of a large, deep saucepan and place the basin on top. Pour in enough water to come two-thirds of the way up the sides of the basin. Cover, bring to a simmer, then steam for 2 hours, topping up with water every 30 minutes or so as needed.

5. Carefully lift the basin from the water and leave to stand for 20 minutes before removing the string, foil and baking paper. Place a serving plate over the basin then swiftly and carefully invert, using a palette knife to ease the pudding out if needed. Serve with buttered greens and gravy, if you like.