Can the steak & kidney bit be pre-cooked for a s&k pudding?

[bunjies]

We're planning a snake & pygmy pudding for a couple of days time but we've realised the kidney runs out tomorrow. I'd like to cook the meaty bit first today (like you do with the pie version) but then keep it for a couple of days and then put it into a suet pastry instead. Can this be done by just reducing the amount of steaming time? Do you think this would work?

don't see why not

Thanks for the reply squonk. Have done it now so we'll see whether it works out ok in a couple of days .

The only time I've made s&k pudding, I cooked the meat mixture about 3 days before putting into the suet pastry and steaming. Iirc Nigella (whose recipe I was using) recommends this, as the flavour develops really well.
I wouldn't reduce the steaming time though - that is more about getting the pastry right I believe.

Yep it will be fine, but as csws said, the cooking time will be more for the suet pastry so you may need to still do it for the same time.