Saturday 26 September - Steamed Suet Puddings

Bob is off to work in France for 10 days, so I decided to make his favourite - Steak and Kidney Pudding. George is off meat at present, so an alternative Mushroom version was made for him.

We went to the lovely butchers in Titchfield for the meat, and bought some beautiful braising steak.

However, there was a kidney shortage, and we had to go to Wickham to find some frozen kidneys from the butcher there.

 

I decided to cook the meat first rather than cook it in the pudding, so made a standard stew, frying the meat then adding onions, garlic, beef stock, red wine and simmering for a couple of hours before leaving it to cool

 This was then packed into a bowl lined with suet pastry.

The top was added, and the pudding was steamed for about an hour and a half before turning out.

For the veggie version a  huge amount of onions were fried until slightly caramelised.

Big flat mushrooms were softened in olive oil, these are the 'meat' in the pudding.

The onions and mushrooms were then layered into the lined pudding bowl and it was steamed in the same way as the meat version.

The finished pud - went down a real treat too, don't think anyone would miss having meat with one of these on offer.