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    You are in: Home / Recipes / Steak and Kidney Pudding Recipe
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    Steak and Kidney Pudding

    Average Rating:

    3 Total Reviews

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    • on February 25, 2009

    • on August 28, 2008

      Fantastic. Omitted the Kidney and replaced it with more beef. I also added a tsp of fresh thyme to the pastry. The meat was very tender. On my second attempt I added a tablespoon of Hoi Sin Sauce because I had no worcestershire sauce and it was amazing

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    • on June 30, 2008

      Delicious! I live in Canada and couldn't find suet at the supermarket so I used Tenderflake Non-Hydrogenated Veg Lard and it worked fine. We also don't like kidney so I left it out (Steak and Not Kidney Pud) and it was yummy. I didn't have a proper pudding bowl but I used a round oven dish about 3 inches deep and that worked fine. Came out of the bowl like a dream, sauce was perfect, pastry was perfect. Definitely do again - but next time I'll add some chopped carrots and celery to the meat and onion; maybe a teaspoon of Bisto granules to make the sauce even more rich and flavourful; maybe a cuople of allspice berries and a bay leaf. Would work with lamb too.

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    Nutritional Facts for Steak and Kidney Pudding

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 815.3
    Calories from Fat 290
    Total Fat 32.3 g
    Saturated Fat 12.6 g
    Cholesterol 364.6 mg
    Sodium 1315.7 mg
    Total Carbohydrate 69.7 g
    Dietary Fiber 2.7 g
    Sugars 1.5 g
    Protein 56.3 g

    The following items or measurements are not included:

    chuck steaks


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