Steak & Kidney Suet Puddings

Regular price £5.49
Sale price £5.49 Regular price £6.99
Save £1.50

Pickup available at Unit 10, Ailwin Road

Usually ready in 1 hour

Steak & Kidney Suet Puddings

  • Unit 10, Ailwin Road

    Pickup available, usually ready in 1 hour

    Unit 10, Ailwin Road
    Bury St Edmunds IP32 7DS
    United Kingdom

    +441284844240

Delight in the traditional allure of a Steak and Kidney Pudding, where tender chunks of steak and kidney are lovingly encased in a suet pastry. This classic dish is slow-cooked to perfection, allowing the meat to become melt-in-your-mouth tender while absorbing the rich, savoury gravy. The suet pastry, both soft and satisfyingly hearty, complements the robust flavours within. Served with a side of seasonal vegetables and creamy mashed potatoes, this timeless favourite promises a comforting and deeply flavourful dining experience.

 

Small Steak & Kidney Suet Pudding (380g)

Delight in the traditional allure of a Steak and Kidney Pudding, where tender chunks of steak and kidney are lovingly encased in a suet pastry. This classic dish is slow-cooked to perfection, allowing the meat to become melt-in-your-mouth tender while absorbing the rich, savoury gravy. The suet pastry, both soft and satisfyingly hearty, complements the robust flavours within. Served with a side of seasonal vegetables and creamy mashed potatoes, this timeless favourite promises a comforting and deeply flavourful dining experience.

 

Small Steak & Kidney Suet Pudding (380g)

Water, WHEAT Flour (with Calcium, Iron, Niacin, Thiamin), Beef (16%), Shortening (Palm Oil & Rapeseed Oil), Kidney (8%), Beef Suet (Beef Fat, WHEAT Flour (with Calcium, Iron, Niacin, Thiamin)), Onions, Modified Maize Starch, Salt, SOYA Flour (WHEAT Flour (with Calcium, Iron, Niacin, Thiamin), Flour Treatment Agent (E920)), Gravy Browning (Water, Colour (E150c), Salt), Malt Vinegar (BARLEY), Beef Bouillon (Salt, Modified Maize Starch, Hydrolysed SOYA Protein (SOYA, Maize), Flavour Enhancer (E621), Flavourings, Sugar, Colour (E150c), Rapeseed Oil, Onion Powder, Black Pepper Extract), Sugar, Onion Powder, Black Pepper, Garlic Puree, Mixed Herbs (Basil, Oregano, Parsley, Marjoram, Sage, Thyme), CELERY Powder, Bay Leaf.

Heat on FULL POWER for 2.5-3 mins 2. Turn the pudding pastry side UP and put a tablespoon of water on top of the pastry. Heat for a further 2-3 mins 3. Allow to rest for 2-3 mins then place pot upside DOWN on a plate and gently ease pot off pudding (you may need to use a blunt knife around the inside edge of the pot to help release the pastry) Oven: 1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. 2. Leave pudding in pot and place in oven tray or saucepan. 3. Fill oven tray or saucepan with boiling water 2-3cm deep. 4. Cover with a lid or foil, reheat for 60 mins. To steam From Frozen (-18ºC) For one pudding: 1. Steam for 1hr, 15 mins. To Steam From Chilled (+4ºC)