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Suet Pudding
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Beef Stock Steamed Suet Pudding



  • 8 oz (224 grm). breadcrumbs
  • 8 oz (224 grm). all-purpose flour
  • 1 tsp (5 ml). baking powder
  • salt and pepper to taste
  • 1 beef flavoured (dry) stock cube (called Oxo Cube in NZ)
  • 1-1/2 lbs (.7 kg). suet
  • 1/2 lb (.2 kg). chuck steak, skirt steak or rump roast
  • 3 kidneys (don't use if you don't like kidneys)
  • 1/2 cup (125 ml) water
  • Mix breadcrumbs, flour, suet, salt, baking powder and crumbled stock cube together.
  • Add enough cold water to make a stiff paste.
  • Roll out, cut and line a casserole dish.
  • Cut up the steak (and kidneys, if using)into small cubes.
  • Dredge with flour, pepper and salt.
  • Fill the pastry lined basin with meat and add the 1/2 cup (125 ml) of water.
  • Cover with a round of paste.
  • Pinch edges together.
  • Tie over a floured cloth or a piece of greaseproof baking paper.
  • Place basin in a saucepan of boiling water.
  • Boil for three hours.
  • Note: Water must come only half way up the side of the basin--keep water boiling all the time.
Myself and family are originally from Berkshire, England but I have grown up and lived in New Zealand since the age of four. My mother has always kept our English heritage very much alive with plenty of home-cooked meals using her mother's recipes, as is this one. Enjoy!

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