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Beef Suet Puddings with Cauliflower Cheese and Kidneys Cooked in Sherry

Rich beef and red wine suet puddings served with creamy cauliflower purée, sherry-sautéed kidneys, parmentier potatoes, and crushed peas.

DinnerComfort FoodBeefPuddingBritishKidneys
Estimated Nutrition
Calories
956.6
kcal / serving
7652.4 kcal total
Carbs
33.5g
per serving
268 g total
Fat
67.8g
per serving
542.4 g total
Protein
48.2g
per serving
385.2 g total
Cook Time
180
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
375
g
Self-Raising Flour
plus extra for dusting
CondimentsSauces
2
tsp
Worcestershire Sauce
Dairy
1
piece
Egg
yolk only for dough
1
piece
Egg
beaten for egg wash
50
g
Butter
2
tbsp
Crème Fraîche
2
tbsp
Double Cream
150
g
Lincolnshire Poacher Cheese
grated
GrainsCereals
2
tbsp
Plain Flour
Liquids
300
ml
Red Wine
500
ml
Beef Stock
good quality
2
tsp
Brandy
4
tbsp
Dry Sherry
Meat
50
g
Streaky Bacon
finely chopped
1
kg
Braising Steak
trimmed, cut into 1cm cubes
8
piece
Lambs' Kidney
outer membranes removed, halved
NutsSeeds
1
piece
Bouquet Garni
2 sprigs thyme, 1 small bunch parsley, 2 bay leaves
1
tsp
Dried Thyme
1
pinch
Dried Sage
OilsFats
1
tbsp
Olive Oil
200
g
Beef Suet
Vegetables
2
piece
Onion
peeled, finely chopped
2
piece
Potato
large, unpeeled
1
head
Cauliflower
broken into florets
500
g
Frozen Peas

Method

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