How to Make Rabbit Pudding - The Victorian Way

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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.

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RECIPE FOR RABBIT PUDDING

INGREDIENTS
For the pastry:
455g flour
170g suet
½ tsp 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 ⅔ 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 ½ hours, and serve directly from the basin.

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