• 120minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, H, D, E
MineralsZinc, Copper, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 225 g self-raising flour

  2. 115 g shredded suet

  3. 2 tbsp flour

  4. 450 g beef skirt and kidney

  5. 1 bay leaf

  6. fresh beef gravy

  7. green leafy vegetables

  8. chive mashed potato

Instructions Jump to Ingredients ↑

  1. For the suet crust: mix the flour, suet and a pinch of salt together in a mixing bowl and stir with a knife, adding sufficient water to form a dough.

  2. Shape the dough into a ball and roll out on a floured board.

  3. Use two-thirds of the dough to line an 18cm pudding bowl. Reserve the remaining dough for the lid.

  4. For the filling: season the flour with salt and pepper. Toss the meat in the seasoned flour and put into the lined pudding bowl.

  5. Add the bay leaf and a small amount of gravy to just cover the meat.

  6. Put the suet dough lid on top, sealing the edges well. Wrap the bowl in a muslin cloth and steam for 2 hours.

  7. To serve: turn out and serve with green leafy vegetables and chive mash.


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