Bedfordshire Clanger

Ingredients

• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 500 g (17.6oz) beef skirt, chopped
• 1 tin beef consomme
• 1 tbsp worcestershire sauce
• 3 ripe pears, peeled, cored and roughly chopped
• 350 g (12.3oz) self-raising flour
• 1 tsp salt
• 85 g (3oz) shredded beef suet
• 60 g (2.1oz) butter, chilled and coarsely grated
• 1 free-range egg
• 150 ml (5.3fl oz) water