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Lamb and Kidney Suet Pudding with Rosemary

A traditional steamed suet pudding featuring tender lamb shoulder, kidneys, and fresh rosemary encased in a rich suet crust.

DinnerComfort FoodLambPuddingBritishSteamed
Estimated Nutrition
Calories
920.1
kcal / serving
3680.4 kcal total
Carbs
61.5g
per serving
245.8 g total
Fat
54.6g
per serving
218.4 g total
Protein
45.6g
per serving
182.2 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
285
g
Self-Rising Flour
for the suet crust
1
tsp
Baking Powder
for the crust
Dairy
30
g
Unsalted Butter
for the filling
1
1
Butter
for greasing the basin
GrainsCereals
1
tbsp
Plain Flour
for the filling mixture
Liquids
150
ml
Red Wine
for the sauce
150
ml
Beef Stock
rich stock
Meat
500
g
Lamb Shoulder
trimmed and cut into bite-size pieces
3
piece
Lambs' Kidney
halved, tough white core removed, cut into bite-size pieces
NutsSeeds
2
clove
Garlic
sliced
1
tbsp
Rosemary
finely chopped, fresh, for the filling
1
1
Salt
to taste
1
1
Black Pepper
to taste, freshly ground
1
tbsp
Rosemary
finely chopped, fresh, for the crust
OilsFats
1
1
Vegetable Oil
for frying
125
g
Suet
shredded or prepared for crust
Vegetables
2
piece
Banana Shallot
sliced

Method

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