Fill a steaming pot halfway with water and bring to a gentle simmer.

Toss the beef in a little flour, then brown it in a frying pan.

Add onions, parsnips, thyme, beef stock, and non-alcoholic ale, then simmer until the mixture is slightly thickened.

Mix flour, suet, salt, and cold water to form a soft dough.

Roll out two-thirds of the dough into a circle and line a greased pudding basin with it.

Spoon the beef mixture into the lined basin.

Roll out the remaining dough into a lid, sealing the edges well.

Cover the basin with parchment and foil, tying it with string, and steam for 3 hours, ensuring to keep the water topped up.

Once cooked, remove the pudding and let it rest for 10 minutes before unmolding.

Slice and serve with mashed potatoes, greens, or extra gravy.