Such a wonderful, and when well cooked, delicious traditional English dish. Anthony J Sargeant highly recommends this recipe. It used very nice beef skirt and ox kidney together with some rehydrated dried porcini mushrooms. It is important not to fill the suet casing too full with meat leaving space for liquid to keep the pudding contents juicy and unctious. In this case the suet pudding case kept its shape pretty well – although it was starting to collapse slightly as the photograph was taken. The pudding case had been mixed through with chopped up wild garlic leaves which proved an interesting addition to the normal plain pudding.