- Serves: 4
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
- butter, for greasing
- 450 g lean game meat
- 225 g skinned and boned chicken thighs
- 2 tbsp plain flour
- 1 onion, sliced
- 1 clove garlic, crushed
- 4 juniper berries, crushed
- 1 tbsp chopped parsley
- 1 small bay leaf
- 1 small glasses claret, or good wine (125ml approx)
- 1 tsp Worcestershire sauce
- game or chicken stock, reduced to intensify, cold
- buttered kale, to serve
For suet pastry
- 175 g suet
- 1/4 tsp turmeric
- 350 g self-raising flour
1. Butter a 1 litre pudding basin well, and line the base with a disc of baking parchment.
2. For the suet pastry: put the suet into a mixing bowl, sieve over the turmeric and flour. Season with a little salt and pepper. Add a few drops of cold water and mix in with your hands. Continue adding a few drops until there is just enough to combine the mixture to form a dough. Knead until it is smooth and elastic.
3. Take 3/4 of the pastry and line the pudding basin. Roll the remaining 1/4 into a disc to top the pudding later.
4. Season the meats with salt and pepper and toss in the flour. Mix in the onion, garlic, juniper, parsley and Worcester sauce. Spoon this mixture into the lined basin.
5. Pour over the claret and add enough cold stock to nearly fill the pudding. Push the bay leaf into the middle of the pudding.
6. Moisten the disc of pastry with water and put on top of the basin. Seal well.
7. Cover pudding with a disc of baking parchment and two layers of pleated foil. Secure well around the sides of the basin with string. Put the pudding basin in a steamer over boiling water and cook for about 3 hours, topping up the saucepan with water as necessary.
8. Remove the pudding from the steamer and let it stand for 10 minutes. Take the foil and paper off, cover the base with a plate and turn the pudding over. Gently remove the basin and paper disc and serve with buttered kale.
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