Kangaroo Suet Pudding



Kangaroo Suet Pudding

350g flour

175g suet

1 tbsp vinegar

200 ml cold water

flour for dusting

Gourmet Game kangaroo steaks, cut into chunks


olive oil.

garlic cloves

1 celery stick, diced

1 carrot, diced

1 leek, sliced finely

1 green apple, diced



kecap manis

¼ cup flour




To make the pastry

In a food processor mix together the flour and suet. Add a few spoonfuls of cold water and mix together with a spoon. If the mix doesn’t come together add a little more water. Using your hands press the mixture together to form a ball.

For the Kangaroo

Heat the oil in a large pan and add the seasoned meat and brown.

Put into  frypan with olive oil.

Cook all of the ingredients and stir, making a roux with stock, butter and flour.

Place pastry on a board and roll out to a thickness of about 1-2cm. Lightly grease with a little oil a 1.1 litre/2pt heat resistant pudding bowl and then line with non-stick baking paper

Add the pastry and line the bowl – either let the pastry fold over at the top or roughly pull off to re-roll for the lid.

Add a large spoonful of the meat mixture to the lined bowl and then place the apple on top, finish off by adding the remaining meat and fill almost to the top with the juices

Fold the pastry over at the top and/or seal with the pastry lid. Press the pastry together to seal the top. Cover with a piece of non-stick baking paper and a rubber band to hold it in place.

Place pudding in a steamer 1½ – 2 hours, until pastry is risen slightly.

Allow to stand for about 5 mins and then turn out onto a large plate. Serve with cooked peas.