Halve kidney lengthwise and remove most of the fat. Slice into 1/2-inch/2 cm thick slices. Transfer to bowl; pour in milk. Let stand for 30 minutes. Drain and set aside.

Suet Pastry: Meanwhile, in bowl, whisk together flour, baking powder and salt; mix in suet. Using floured hands, gradually add up to one generous cup/250 mL of cold water to form stiff dough.

Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days. Divide dough into two-thirds and one-third portions.

On lightly floured surface, roll out large portion of dough into circle large enough to line 10-cup/2.5 L pudding mould or heatproof bowl with 1/2-inch/2 cm overhang. Line bowl with dough; set aside.

Roll out remaining dough into circle large enough to cover bowl with 1/2-inch/2 cm overhang; set aside.

Slice steak into 1/2-inch/2 cm thick slices; place in plastic bag along with kidney slices. Add flour, 1/4 tsp/1 mL of the salt and pepper; shake to coat.

In skillet, heat oil over high heat; brown steak and kidney in batches. Using slotted spoon, transfer to bowl. Pour off oil from pan; add stout, stock, thyme, bay leaf and remaining salt. Bring to boil, scraping up brown bits with wooden spoon.

Place layer of beef and kidney slices in pudding mould lined with dough; sprinkle with some of the onions and parsley. Repeat until meat, onions and parsley are used up. Pour stout mixture over meat mixture.

Wet edge of dough with water; place remaining dough over top, crimping to seal well. Tie in floured tea towel. Place on rack in large pot. Pour in enough boiling water to come three-quarters up side of pudding mould. Cover and simmer for 3 hours, adding more boiling water as necessary to maintain level.

Remove cloth and serve from mould.

Makes 8 servings.