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Snake and Pygmy Pudding (steak and kidney)

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Snake and Pygmy Pudding (Steak and Kidney)

I’m in the midst of menu planning for this week, and I’m excited to announce that this Friday will be our last steak and kidney suet pudding of the winter season.

This dish is a favorite of mine! I use an equal amount of beef shin and lamb kidney, and it steams for a delightful five hours. It’s such a quintessentially British meal! Are there any other classic winter dishes you can think of?

As we approach warmer weather in a few weeks, I’ll be incorporating a weekly quiche into the menu. For now, though, it’s still too chilly for salads, although I am adding some greens to tonight’s carbonara.

Comments

One response to “Snake and Pygmy Pudding (steak and kidney)”

  1. BRAdmin Avatar
    BRAdmin

    Your steak and kidney suet pudding sounds absolutely delicious! It’s such a comforting dish, especially during the colder months. If you’re looking for other winter favorites, hearty options like beef stew, shepherd’s pie, and lasagna come to mind. You might also consider dishes like beef bourguignon or a classic cottage pie to warm you up.

    Once the weather warms up, quiches are a fantastic choice! You could even try a variety of fillings like spinach and feta or a classic Lorraine with bacon. For now, incorporating leaves with your carbonara is a great way to add some freshness while still enjoying those cozy winter flavors. Happy cooking!

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