1 lb (450 g) white fish fillet (cod, haddock, hake, ling), skinned and finely chopped
fat for greasing
4 oz (100 g) shredded suet
3/4 cup (50 g) fresh white breadcrumbs
2 tbsp (30 ml) chopped parsley
salt and pepper
few drops of anchovy essence
2 eggs, lightly beaten
125 ml (4 fl oz) milk
fat for greasing
4 oz (100 g) shredded suet
3/4 cup (50 g) fresh white breadcrumbs
2 tbsp (30 ml) chopped parsley
salt and pepper
few drops of anchovy essence
2 eggs, lightly beaten
125 ml (4 fl oz) milk
method
1. Grease a 600 ml (1 pint) pudding basin. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
2. Combine the fish, suet, breadcrumbs and parsley in a bowl. Mix well and season with salt, pepper and anchovy essence.
3. Stir in the eggs and milk. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
4. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/2 hours.
5. Leave for 5-10 minutes at room temperature to firm up, then turn out on to a warmed serving plate. Serve with a parsley or mushroom sauce, if liked.
2. Combine the fish, suet, breadcrumbs and parsley in a bowl. Mix well and season with salt, pepper and anchovy essence.
3. Stir in the eggs and milk. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
4. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/2 hours.
5. Leave for 5-10 minutes at room temperature to firm up, then turn out on to a warmed serving plate. Serve with a parsley or mushroom sauce, if liked.
serving amount
serves 4
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