1 boiling fowl
8 oz (225 g) suet pastry
1 onion, chopped
1 garlic clove, chopped (optional)
salt and pepper
chopped parsley
1 bay leaf
stock or water
8 oz (225 g) suet pastry
1 onion, chopped
1 garlic clove, chopped (optional)
salt and pepper
chopped parsley
1 bay leaf
stock or water
method
1. Remove the skin from the fowl, then take the meat from the carcass.
2. Use it all for the pudding, or save the breast to cook separately and serve with a salad.
3. Line a pudding basin with three-quarters of the suet pastry dough, then make alternate layers of fowl, onion, garlic, if used, salt, pepper and parsley in the basin.
4. Put the bay leaf in the centre and pour in enough stock or water to peep through the meat.
5. Cover with the remaining suet pastry dough.
6. Cover the basin with greased paper or a cloth and boil for 2 1/2 to 3 hours, or steam for 4 hours.
2. Use it all for the pudding, or save the breast to cook separately and serve with a salad.
3. Line a pudding basin with three-quarters of the suet pastry dough, then make alternate layers of fowl, onion, garlic, if used, salt, pepper and parsley in the basin.
4. Put the bay leaf in the centre and pour in enough stock or water to peep through the meat.
5. Cover with the remaining suet pastry dough.
6. Cover the basin with greased paper or a cloth and boil for 2 1/2 to 3 hours, or steam for 4 hours.
serving amount
serves 4 - 5
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