Partridge Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb flour
  • 8 oz suet
  • 4 oz rump steak
  • Brace of old partridges
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 4 oz mushrooms
  • 1 teaspoon each freshly-chopped parsley, thyme and tarragon
  • ¾ pint brown stock
  • ¼ pint sweet stout


    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 pinch the edges together. Tie a pudding cloth or foil over the basin, place in boiling water, and keep boiling for three hours.