Name: Game Pudding with Lemon Suet Crust
Yield: Serves 6
Ingredients: 1 pint/570 ml water and red wine or port –I leave the ratio up to you; 1 tbsp redcurrant jelly; 1 onion, skinned and chopped finely and neatly; 1½ lb/675 g game meat – hare, old grouse, venison, or a mixture, cut off the carcass and cut into neat pieces as nearly equal in size as possible; 2 tbsp flour; Salt and freshly ground black pepper; Grated rind of 1 well washed and dried lemon; 6 oz/170 g shredded suet; 12 oz/340 g self-raising flour

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The lemon in the crust of this pudding greatly complements the game. It is a most richly satisfying main course – no potatoes needed with this!

Ingredients

For the suet crust

12 oz/340 g self-raising flour
6 oz/170

Main course

Method

Mix together the pastry ingredients and stir in enough cold water to mix to a dough – about ¼ pint/140 ml. Roll out two-thirds of the dough and line a large pudding bowl with it – a boilable plastic bowl with a snapon lid is the ideal – capacity 3 pints/1.7

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Ingredients

For the suet crust

Method

Part of