Treat yourself to a tasty and quick Suet Pudding. Our Kentish Mayde Pies are available in a variety of flavours including Steak & Kidney, Chicken & Bacon, Steak & Ale, and Lamb & Mint.
Suet pudding is a traditional British dish which is made from a pastry or suet. Suet is a type of hard animal fat. They can be sweet or savoury, classic savoury options include steak and kidney suet pudding, where meat is encased in a dense, soft suet pastry and steamed until tender. The suet pastry gives the pudding a rich, hearty, and slightly dense texture, making it a warming and filling comfort food, popular in colder seasons.
At The Village Butchers, we offer a selection of Kentish Mayde suet puddings, perfect for traditional British comfort meals. Our suet pudding range includes steak & ale, steak & kidney, steak & stilton, lamb & mint, and chicken & bacon. Each pudding is encased in a dense, soft suet pastry and traditionally steamed to deliver authentic, hearty flavours.
As our puddings are already traditionally steamed, reheating is simple. We recommend defrosting the pudding before cooking. You can reheat in the microwave, pudding pastry side down on a plate, on 800w for 2½ – 3½ minutes. Ensure it’s piping hot before serving and remove from the plastic tub. For a more traditional method, you can also steam the pudding. After defrosting and removing the outer packaging, apart from the plastic tub, place it in a saucepan of simmering water and cover with a lid. Allow it to steam for about 40 minutes and do not reheat once cooked. Cooking times may vary depending on your appliance.
Our suet puddings arrive already frozen to maintain their freshness and quality. They can be frozen for up to one year, allowing you to stock up for future meals. You should defrost the puddings in the fridge before you heat up and enjoy them. Ensure the puddings are piping hot throughout before serve for best texture and food safety. We do not recommend refreezing a suet pudding once it’s been defrosted.
Suet pudding is traditionally steamed, making a soft, dense, and doughy casing made from suet, a hard animal fat, mixed with flour and other ingredients. This makes the pudding rich, with moist texture that’s different from baked goods. On the other hand, meat pies are baked, creating a flaky, golden pastry crust. While both typically contain savoury meat fillings, the difference is in the cooking method and pastry type. Suet pudding tends to be more filling and hearty, while meat pies offer a lighter, crispier bite.
