This is a lighter version of the delicious traditional pudding. The richly flavoured meat filling is mixed with sweet root vegetables and the herbed pastry is made with light vegetable suet.
The filling mixture can be made up to 1 day ahead, then covered and kept in the fridge. Allow to come to room temperature before using to fill the pastry-lined basin.
For vegetarians, you could replace the steak and kidney with 250g button mushrooms, browning them lightly first. The steaming time could then be reduced to 2 hours.
Really enjoyable. Vegetables in pudding with breadcrumbs in pastry went really well. Made for two of us so used half meat and vegetables. Made all the pastry and didn't find it was too thick. - 18 Jan 2016