Name: Partridge Pudding
Total time: 3 h
Cuisine: United Kingdom
Ingredients: suet ½ lb.; water to mix crust; rump steak ¼ lb. thin slice; salt, teaspoonful; partridges, a brace of old ones; good brown stock 1 pint.; pepper ½ teaspoonful; Flour 1½ lb.

Preparation info

Difficulty
Medium
Ready in
3 hr

Appears in

Good Things in England

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

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