Beef and Kidney Suet Pudding is what you need on a chilly winter’s evening

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The last time Anthony J Sargeant had this for supper was at Christmas. But it is delightful at any time in the winter months (it is now February and quite chilly). It is a very traditional English dish in which the suet pastry case is filled with ox kidney pieces, a few mushrooms and cubes of beef (skirt or shin – cheap cuts which render down with the long steaming process) – the result is a luscious rich filling and if the thickness of the suet case is judged well it holds together when tipped out onto a dinner plate as shown here. The bowl this was prepared in was 1 litre capacity which is enough for 6 servings. (see the next post for an image of a typical serving)

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