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.

Duration/Time: 9:20

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.



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.