Duck Puddings

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 oz bread without crust
  • pint milk
  • 1 egg
  • 2 oz shredded suet
  • 1 teaspoon salt
  • 1 teaspoon flour
  • 1 onion
  • ½ teaspoon chopped sage
  • Salt and pepper


    Pour the milk over the bread and leave for ten minutes, then beat well with a spoon. Stir in the egg, suet, flour, finely-chopped onion, sage and seasoning. Grease and warm some small patty tins, and put in the mixture. Bake for fifteen minutes at 425°F, 220°C, gas mark 7. Take out of the tins and put round a roasting duck or pork for the last fifteen minutes’ cooking time. Cut into slices to serve.