Steak & Kidney Puddings
20g Lard / Tallow
100g Shallots or Leeks, finely sliced
400g Shin Beef / Stewing Beef, diced
200g Lambs Kidneys
200ml Bone Broth / Bovril Cube
3-4 Sprigs of Fresh Thyme or 1 tsp Dried Thyme
1/2 tsp Salt
Wash and prepare the kidneys (if they're not prepared already) by removing the membrane and the hard fatty bit in the middle of the kidney.
Heat the lard / tallow in a large frying pan and gently fry the shallots for 2-3 minutes.
Add the beef & kidneys and fry for 3-4 minutes until brown.
Place the meat / shallots in the slow cooker and put the pan back on the heat. Add the stock to the pan to lift any meat / shallots off the pan, quickly bring it to the boil and pour it over the meat in the slow cooker.
Add the herbs & salt.
Allow the beef to cook covered on low for 6-8 hours. If you need to thicken the gravy, add a teaspoon of arrowroot powder to 20ml cold water, mix, and then add this to the slow cooker towards the end of the cooking process.
Use the Suet Pastry to line pudding tins and fill them with your slow cooker mix. Top it with a pastry lid and steam in a water bath for around 45 minutes on a low heat.
Nutrition per serving
Calories 329, Carbs (net) 2.2 grams, Protein 44 grams, Fat 13.6 grams