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PartridgePuddingIn this adaptation of an old Saxon pudding, game and steak are combined within a suet crust.

 

serves totaltime preptime cookingtime
1 Pudding 3 hours
30 minutes
30 minutes 3 hours

 

{tab Ingredients} 

Suet Crust:

  • 225 grams Self-Raising Flour
  • ½ teaspoon Salt
  • 125 grams Suet, shredded
  • 150 ml Water, cold

Filling:

  • 1 medium Partridge, old
  • 125 grams Rump Steak
  • Seasoned Flour
  • 50 grams Mushrooms
  • 1 tablespoon Parsley, fresh
  • pinch Mixed Herbs
  • 1 glass Claret
  • 150 ml Chicken Stock

{tab Instructions} 

Suet Crust:

  1. Sift the flour and salt into a bowl.
  2. Add suet, and mix thoroughly.
  3. Using a round bladed knife, stir in the water to form a light elastic dough.
  4. Turn the dough on to a lightly floured surface and sprinkle it with flour.
  5. Knead the dough lightly with the fingertips and shape into a ball.
  6. Put the dough on a plate and cover with an inverted bowl, leave to  rest for 10-15 minutes.
  7. Split in to two pieces one ⅓ the second ⅔.
  8. Roll out the ⅔ piece to 0.5 cm thick.
  9. Line the inside of a well greased 1200 ml pudding basin.

Filling:

  1. Cut the partridge into four neat joints and the steak into 2 cm cubes, coat lightly with seasoned flour.
  2. Put the meat and game in the basin, clean and coarsely chop the mushrooms and add them to the meat together with the chopped parsley and herbs.
  3. Pour over the claret and enough stock to cover the meat.
  4. Roll out the remaining pastry and cover the pudding, pinching the pastry edges well together.
  5. Cover the basin with buttered greaseproof paper and tie down tightly with a pudding cloth.
  6. Set the pudding in a saucepan of boiling water reaching ⅔ up the sides of the basin, steam for 3 hours, topping up with boiling water if necessary.

Serving:

  1. Turn the pudding out onto a warm plate and serve with artichokes and boiled cabbage.

{/tabs}

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