Steak and kidney suet pudding with gravy and vegetables

Recipe

How to Steam a Steak and Kidney Suet Pudding

Published 09 October 2026 · Updated 13 October 2026

This guide is for heating The Black Farmer's ready-made 400g Steak & Kidney Suet Pudding from chilled. Steam it gently for a soft suet pastry and a rich filling that is piping hot throughout; it is not a homemade pastry or scratch filling recipe.

Not kitchen tested by The Black Farmer.
Serves 1
Prep 5 min
Cook 40 min
Total 50 min

Timing: Timing: Set up the steamer for 5 minutes, then steam the chilled pudding for around 40 minutes until piping hot. Allow 5 minutes for safer handling before serving. The timing is for the ready-made product, not a homemade pudding.

Ingredients

Adds 1 items across 1 products — £8.00 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Water — 1 litre to start, plus boiling water for topping up if needed (Keep below the pudding and follow the steamer manufacturer's safety guidance.)

Method

Check the chilled pudding and set up the steamer

Keep the pudding chilled until ready to cook. Set a trivet or steaming rack in a deep pan, add water below the rack and place the pudding in the label-approved steaming position. Keep the lid ready so the steam stays contained.

Steam for 40 minutes

Bring the water to a steady simmer, cover tightly and steam for around 40 minutes. Check the water level safely during cooking and top up with boiling water if necessary so the pan does not boil dry.

Check that it is piping hot

Carefully remove the lid away from your face. The suet pastry and filling should be piping hot throughout. Follow the verified product guidance rather than relying only on appearance.

Stand briefly and serve

Allow the pudding to stand for 5 minutes so it can be handled safely, then serve immediately with gravy and vegetables such as peas or carrots.

Store leftovers safely

If you do not eat it immediately, cool leftovers promptly, refrigerate and use within the product's stated storage window. Do not refreeze after defrosting; follow the pack guidance.

Serving Suggestion

Serve immediately with gravy, peas or carrots and a little black pepper.

Frequently Asked Questions

How long should I steam the 400g pudding?

Steam the chilled pudding for around 40 minutes until piping hot throughout. This is the verified product guidance and is different from the several-hour timings used for homemade suet puddings.

Can I microwave the pudding instead?

Yes. The product page states 2.5–3.5 minutes at 800W from chilled until piping hot. Use the current pack instructions and take care when removing the hot pudding.

Can I cook it from frozen?

The product page says to freeze on the day of delivery and use within three months, but the final cooking method should follow the current pack instructions. Once defrosted, keep refrigerated and use within 24 hours; do not refreeze.

What allergens does it contain?

The product listing identifies wheat, celery, soybeans and mustard. Always check the current pack because labelling can change.

What should I serve with it?

Serve immediately with gravy and simple vegetables such as peas or carrots so the rich suet pastry and steak-and-kidney filling remain the focus.