Kentish Steak & Kidney Suet Pudding

Enjoy a traditional British favourite with our Steak & Kidney Pudding. Made with tender beef, ox kidney, and a rich beef stock, encased in a delicious suet pastry. Simply defrost and microwave for a hearty, comforting meal.

Cooking Instructions:

Kentish Mayde suet puddings have already been traditionally steamed, so the easiest way to enjoy them is to reheat using a microwave. For best results, please defrost before use. Cooking times may vary depending on appliance, these are guidelines only. Do not reheat once cooked.

MICROWAVE (800w) FROM CHILLED 2.5 – 3.5 minutes

Defrost before use. Remove outer packaging, keep in plastic tub. Place pastry side down on a plate in the microwave. Heat at 800w for 2.5 – 3.5 minutes until steaming. Please ensure product is piping hot before consuming. Remove the plastic tub.

TRADITIONALLY STEAMED FROM CHILLED 40 minutes

Defrost before use. Remove outer packaging, keep in plastic tub. Place in a saucepan of simmering water and cover with lid, ensuring that the plastic pudding bowl does not come in to direct contact with the saucepan base. Heat for about 40 mins. Please ensure product is piping hot before consuming. Remove the plastic tub.