Steak & Kidney Suet Pudding
Tender British beef and kidney covered with a rich gravy and encased in a traditional suet pastry. Serve with peas and mash for a classic winter warmer pudding.
Cooking Instructions
Defrost before cooking. Remove all packaging and stand with large end down on a plate in the fridge for approx 12 hours.
Microwave (850w) for 2-4 minutes until piping hot throughout.
Steam: Take the pudding out of the wrapper and pop into a small bowl. Half fill a saucepan with water, add the suet pudding, then cover with a lid. Steam for 40 mins until cooked through, checking the water level throughout the cook.
Water will be extremely hot, so take care when removing from the water, so as not to burn.
Not suitable for an air fryer.
Ingredients
FILLING: Beef (33%), Ox Kidney (7%), Onion, English 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.
Nutrient Info (per 100g)
Allergen Warning
Fieldfare welcome all shoppers but due to our products being sold loose we don’t recommend them if you suffer with anaphylaxis from the following allergens: peanuts, tree nuts, sesame, milk, egg, shellfish (molluscs and crustaceans) and fish.
We also urge caution for other allergen sufferers as there is a risk of cross-contamination from celery, gluten, lupin, mustard, soya and sulphites which may be present in products in the same freezer.
