As it’s not really “summer” here however you look at it, I made the mini puddings with frozen berries, and a vegetable suet. I added plenty of sugared water and jam to the berries as these can come out weirdly dry very easily.
The steak and kidney one is a proper, giant thing that’ll feed 5 comfortably, made in a large pudding basin with 2 pounds of steak and 2 lambs kidneys it takes 2 hours to steam through, but well worth waiting for!
I'll add some photos to this when i have more computer time!
The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
