Kentish pudding

Name: Kentish pudding
Yield: Serves 4–6
Cuisine: British
Ingredients: sea salt and pepper; 2 tbsp chopped parsley; 140 g (4½ oz) suet; 275 g (10 oz) self-raising flour, plus extra to dust; 350 ml (12 fl oz) chicken stock; 4 tbsp white wine; 3 tbsp plain flour, plus extra to dust; 250 g (9 oz) button mushrooms, halved or quartered, depending on size; 100 g (3½ oz) rindless smoked streaky bacon, cut into 2 cm (¾ inch) pieces; 750 g (1 lb 10 oz) boneless skinless chicken thighs, halved; 1 large onion, peeled and finely chopped; ½ tsp salt; 50 g (2 oz) butter, plus extra to grease

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Originally this dish would have been made using a boiling fowl, but boneless chicken thighs are perfect for the long slow cooking as they keep their shape and don’t dry out; Vary the mushrooms as you please – girolles, for example, would give a great flavour.

Ingredients

For the suet pastry

275 g (10 oz) self-raising flour, plus extra to dust
140 g (

Method

To make the suet pastry, mix the flour, suet and salt together in a bowl, then mix to a soft dough with about 100 ml (3½ fl oz) cold water. Roll out to a circle large enough to line