Partridge Pudding

• 1½ lb flour
• 8 oz suet
• 4 oz

Line a two-pint pudding basin with a suet crust made with the flour, suet and enough cold water to make a stiff dough, leaving enough crust for a cover. Cut the rump steak in thin slices and put on the bottom, cut the partridges into neat joints and season with pepper and salt, and put in the basin mixed with sliced mushrooms and herbs. Pour in stock mixed with stout, cover with suet crust and