Debone and trim the lamb as necessary (we use steaks sliced from whole legs of lamb to minimize onsite trimming), and cut into cubes approximately an inch thick. Season the flour with the salt and pepper, turn the beef and lamb cubes therein, and arrange tightly on the bottom of your pudding bowl.

Scatter the chopped onion on top. Cut the black pudding into chunks of 1 cm thickness and tuck them into the onion layer. Drain the pulses in a sieve, rinse them, and spoon over the whole thing.

Peel, then cut the potatoes down their lengths into sixths (or quarters if they're especially small). Put them over the top (round side up, pointed edge down), covering the entire dish in a single layer (you may need more or fewer potatoes depending on the exact surface area of your pan). Pour in the beef broth and enough hot water to come halfway up the potatoes. Maintain this level throughout the entire cooking process, or all your juices will cook away and you'll end up with half as many servings.

Bake for 3 hours at 400° F, and cover for the last hour to protect the potatoes from becoming too brown.

Grigson says that tatie pots are “very much a dish of communal eating, at village get-togethers, or at society beanos, rather as baked beans are a standard item on similar occasions in America” and in the certain rivalry to see whose version is best, “Mrs. Burrows gained the distinct impression as a child that this version, made by her mother and grandmother, was usually supreme.” We agree. The potatoes cook to a crisp perfection in the fats that rise to the surface and taste, like, numm, French fries.