Florence White

Partridge Pudding

Preparation info
    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in
top 1000Good Things in England
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By Florence White

Published 1932

  • About

‘Said to have had its genesis in Saxon times in the district of Ashdown Forest, Sussex. It has the merit of simplicity being as easy to make as any ordinary beef steak pudding.’—H. J. G. Pevensey.

Ingredients

Recipe

  • Flour 1½ lb.
  • suet ½ lb.
  • water to mix

Method

  1. Line a greased quart pudding basin with a thick suet crust made with the flour, suet and water, leaving enough for a cover.
  2. Lay the thin slice of rump steak at the bottom.
  3. Cut a brace of partridges into neat joints, season with pepper and salt.
  4. Intermingle with mushrooms, parsley and herbs if you are using them.
  5. Po