Name: Snipe Pudding
Yield: Serve 1 per head
Cuisine: American
Ingredients: ½ teaspoon salt; 1⅔ cups self-rising flour; salt and pepper; ½ cup (1 stick) butter, softened; 4 spoonfuls white wine; 4 snipe; 4 pieces sharp eating apple; ⅔ cup cold water; 4 ounces chopped suet (about ½ cup)

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Johnny had heard that Rosa Lewis, doyenne of the Cavendish Hotel, used to cook Edward VII his favorite breakfast of snipe pudding; Johnny tried making a conventional suet pudding à la steak and kidney using snipe with boneless steak wrapped around them—the steak was supposed to melt into the sauce! To our modern palates (not very, some would say) it was a waste of snipe. However, on reading Rosemary Wadey’s