Steak and Kidney Pud with Cider

I have cooked my pud more or less the same way for years – I often use lamb kidneys because of the rich sauce they generate and I often only put the suet pastry on top as, in the words of my mother, we like a lot of gravy and the pudding casing would just burst.
Today, however, I thought I would wander new directions and try something different. In our fridge we have the remnants of bottle of cider – well, why not? See what you think.