Beef and Kidney Pudding – plated and ready to eat (see previous post)



Nothing unduly ‘cheffy’ or fine dining about this meal – but Anthony J Sargeant recommends it as delicious honest food for a cold winter night in Britain. The portion of the pudding is one sixth of the cooked pudding shown in the previous post and you can see the luscious juices generated by the long steaming process. It is served here with green cabbage and potato and celeriac mash.


Do you really want to eat Turkey for Christmas Dinner?


steak and kidney pudding Christmas Day Dinner 2017

Christmas Dinner 2017 in the Shropshire, England, home of Anthony J Sargeant was wonderful home made steak and kidney pudding served with mashed potato and brussels sprouts. A very simple meal really but also very traditional. The suet pudding needs steaming for 5 to 6 hours but otherwise it is straightforward. It uses cheap cuts of meat, beef skirt or shin cut into chunks, and ox kidney and a little cold water. Here it is plated and ready to serve.

Steak and Kidney Pudding – nothing quite like it in the cold winter months



Anthony Sargeant recommends making this classic British dish in the cold winter months. Here sitting on a Dinner plate having been turned out from the bowl in which it was steamed for 5 hours – ready to be portioned and served with sweet cabbage and potatoes.