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Photo of Steak & kidney puddings with butternut mash by WW

Steak & kidney puddings with butternut mash

11
Points® value
Total Time
2 hr 25 min
Prep
25 min
Cook
2 hr
Serves
4
Difficulty
Easy
Thought you couldn’t eat this? With less suet crust, baked in mini pudding bowls, anything is possible! Enjoy.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Beef Braising Steak, Lean, raw

400 g

Lambs Kidney, raw

2 individual, skinned, cored and chopped

Onion

1 medium, chopped

Mushrooms

200 g, sliced

Asda Beef Stock

1 pouch(es), cooked, in 300ml of water

Cornflour

1 tablespoon(s), level

Plain White Flour

80 g

Salt

1 pinch

Atora Light Shredded Vegetable Suet

40 g, or use hard margarine , chilled in the freezer for 30 minutes, then grated)

Butternut Squash

400 g, peeled, deseeded and cut into chunks

Potatoes, Raw

200 g

Cabbage

300 g, shredded

Instructions

  1. Heat a large saucepan and spray 3 times with low fat cooking spray. Over a high heat, add chunks of steak and cook until seared and browned on all sides – about 3-4 minutes. Add kidney, onion and mushrooms. Pour in stock (dissolve a stock cube in 300ml of boiling water) then reduce heat. Cover partially and simmer for 1½ hours, or until the meat is tender. Add extra water if needed.
  2. Blend cornflour with 2-3 tablespoons cold water. Add to the meat and cook until thickened. Season. Share between 4 individual pudding basins or pie dishes.
  3. Sift flour and salt into a mixing bowl and stir in suet or grated margarine. Add just enough chilled water to bring the mixture together to form a soft dough. Roll out on a lightly floured surface then cut into 4 circles to fit the tops of the pudding basins or pie dishes. Cover tightly with pieces of foil sprayed with low fat cooking spray.
  4. Steam the puddings for 25-30 minutes. Alternatively, bake at 200°C, fan 180°C, gas mark 6 for 20 minutes. Meanwhile, cook the butternut squash and potatoes in lightly salted boiling water for 20 minutes. Cook the cabbage for 5 minutes. Drain and mash the squash and potatoes. Serve with the puddings and cabbage.

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