© The Financial Times Ltd 2016 FT and 'Financial Times' are trademarks of The Financial Times Ltd.
February 7, 2014 6:45 pm
Traditionally, the meat in a suet pudding was cooked in the pudding and not before, and would take a good few hours. I am too much of a coward to trust to nature and I certainly would not attempt the exercise with a meat as unyielding but flavoursome as shin of beef. I also take the view that the kidney does not benefit from too long a cooking time. Either way, a good steak and kidney pudding is a thing of joy and a very British response to a wet and dismal February.
Copyright The Financial Times Limited 2016. You may share using our article tools. Please don't cut articles from FT.com and redistribute by email or post to the web.