Make Rabbit Pudding - The Victorian Way
In this video Mrs Crocombe shows how to make Rabbit Pudding the Victorian way.
She includes the recipe and method so you can make it yourself.
January is often one of the coldest months of the year so Mrs Crocombe is making a hearty Rabbit Pudding to keep the servants warm whilst they are hard at work in the Service Yard.
RECIPE FOR RABBIT PUDDING
For the pastry:
- 455g flour
- 170g suet
- half a teaspoon salt
- 170ml water
- Butter, for the basin
For the filling:
- 1 rabbit, boned
- 285g streaky bacon
- 1 tbsp flour
- 1 tbsp minced parsley
- 2 sprigs of time, chopped
- 6-7 chopped mushrooms
- 2 tbsp white wine
- 170ml chicken stock
- Salt and pepper to taste
Combine all of the pastry ingredients with enough water to form a soft dough.
Butter the pudding bowl, and line with ? of the pastry.
Chop the rabbit and bacon into bite-sized pieces. Mix, season and sprinkle with flour and herbs.
Mix in the mushrooms, then add your filling into the pudding basin.
Use the remaining pastry to form a lid on your pudding.
Wet and flour a pudding cloth and tie this onto your pudding. Alternatively, you could use foil.
Steam for 1 and a half hours, and serve directly from the basin.