Kentish chicken pudding

Name: Kentish chicken pudding
Yield: To Serve Four-Six
Cuisine: United Kingdom
Ingredients: 275 ml (½ pint) chicken stock (make with the giblets or use stock cube and water); 1 chicken weighing 1.6-1.8 kg (3½-4 lb); 2 thick slices cooked ham - about 50 g (2 oz); salt and pepper; 25 g (1 oz) flour; 100 g (4 oz) prepared suet; water to mix; 1 tablespoon chopped parsley; 225 g (8 oz) self-raising flour; 100 g (¼ lb) button mushrooms

Preparation info

To Serve
Four-Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This pudding would originally have been boiled in a cloth but is lighter and better made in a pudding basin like a steak and kidney pudding. It can be made with a boiling or a roasting bird.

Ingredients

1 chicken weighing 1.6-1.8 kg (3½-4 lb)
100 g (

Europe
United Kingdom
Pie

Method

Have the chicken jointed with a small sharp knife; take the meat off the bone and divide into neat pieces. Clean the mushrooms and chop coarsely, together with the ham and parsley. Roll the pieces of chicken in seasoned flour. Make the suet crust by mixing flour, suet and salt and pepper in a bowl. Add enough water to make a soft but not sticky dough. Take two-thirds of the dough and roll it ou