Cover the casserole and transfer to the oven to cook ... then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm ...
Melt the butter in a heavy-based casserole dish over a medium heat ... Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.