Kidney Pudding Recipe
Ingredients
| Lamb kidneys | 3 | |
| Day old white bread slice | 4 | |
| Parsley sprigs | 1 | |
| Shredded suet | 1 Tablespoon | |
| Egg | 1 | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Dried mixed herbs | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Skin and core the kidneys, then chop them finely .
Discard the crusts and make the bread into crumbs with the parsley.
Mix with the kidneys, suet, egg, milk, herbs, salt and pepper.
Put the kidney mixture into a greased 3/4 -quart pudding bowl, cover with greased waxed paper and foil and put into a pan.
Pour in boiling water to come halfway up the sides of the bowl.
Cover the pan and steam for 1 1/2 hours, adding more boiling water if needed so that the pan does not boil dry.
Turn out and serve with gravy
Discard the crusts and make the bread into crumbs with the parsley.
Mix with the kidneys, suet, egg, milk, herbs, salt and pepper.
Put the kidney mixture into a greased 3/4 -quart pudding bowl, cover with greased waxed paper and foil and put into a pan.
Pour in boiling water to come halfway up the sides of the bowl.
Cover the pan and steam for 1 1/2 hours, adding more boiling water if needed so that the pan does not boil dry.
Turn out and serve with gravy
Chef
