Grouse Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon Salt
  • 4 oz shredded suet
  • 1 old grouse
  • 1 lb stewing steak
  • 1 onion
  • 1 oz butter
  • Salt, pepper, nutmeg


    Sift together flour, baking powder and salt, and add the grated or chopped suet. Stir in enough cold water to make a pliable dough, and line a pudding basin with two-thirds of the pastry. Cut the flesh of the grouse into neat chunks, stewing the bones and trimmings in water to make a good stock. Brown the grouse and cubes of steak in the butter and put into the basin with salt, pepper and a pinch of nutmeg, chopped onion, and enough stock or water to half fill the basin. Cover with the top crust, put on paper and a cloth, and steam for three hours, adding boiling water to the saucepan to keep it almost to the top of the basin. Make a hole in the top crust before serving and pour in hot stock or gravy.