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.
RECIPE FOR RABBIT PUDDING
INGREDIENTS:
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
METHOD:
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.