Kentish Pork and Apple Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz self-raising flour
  • 4 oz shredded suet
  • 8 oz lean pork
  • 1 cooking apple
  • Salt and pepper
  • Sage
  • Stock or water


    Prepare pastry with flour, suet and enough water to make a firm paste. Line a one-pint basin with pastry, and put in pork, cut in squares, the chopped apple, salt and pepper, a good pinch of chopped sage and stock to cover. Put on pastry lid, cover and boil for four hours.