Classic Steak and Kidney Suet Pudding

Tender British beef and kidney covered with a rich gravy and encased in a traditional suet pastry.

Cooking Instructions

Defrost before cooking. Remove all packaging and stand with large end down on a plate to in the fridge for approx 12 hours.
Microwave (850w) for 2-4 minutes until piping hot throughout.

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Filling: Beef (33%), Ox Kidney (7%), Onion, English Mustard (Mustard) Beef Stock (Water, Beef Extract, Onion, Tomato, Carrot Extract, Herbs, Celery Extract, Spices, Garlic, Salt, Glucose Syrup, Flavourings, Maltodextrin, Yeast Extracts, Vegetable Oil, Colour, Sugar) Maize Starch, Salt, Pepper.
Pastry: Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin, Raising Agents Monocalcium Phosphate, Sodium Hydrogen Carbonate), Beef Suet (Beef Fat), Water, Salt

Nutritional Info (per 100g)

(242 kcal)