Steak & Kidney Suet Pudding

We have introduced this stalwalt of british cuisine, purely due to customers demand. Proving that the classics are truly timeless ! ..... finest lean Yorkshire steak expertly butchered so you can tuck in with total confidence. Slowly cooked with the kidney to give that beautiful deep distinctive flavour. The kidney is very carefully balanced to not be overstated ....just enough and diced to be just the right size. In the pastry we use vegetable suet... so watching the calories! We have made it as thin and as light as possible while still retaining the properties of a traditional pudding. But without the stodge which is so often the case.

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Designed and Created by William Darley

Oven Baked
Micro Waved
Shown here- Steamed
Cooking Alternatives