Chicken Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12 self-raising flour
  • 6 oz suet
  • 1 old chicken
  • 1 chopped onion
  • Bay leaf
  • Salt and pepper
  • 1 dessertspoon chopped parsley


    Make up suet pastry with enough water to give a firm paste. Cut the flesh from legs, wings and breast of bird. Line a two-pint basin with suet pastry. Fill with alternate layers of meat and onion, with some seasoning and parsley. Put bay leaf in the centre. Just cover meat with stock or water, and top with pastry. Steam for four hours. Serve with gravy made from chicken stock, using carcass of bird, or with parsley sauce.