Post by Paulinemom on Aug 25, 2007 14:53:49 GMT
This steamed pudding is one much loved by all the family and friends and is so easy to prepare.
Ingredients..
1lb Rabbit joints
1 Bay leaf
1 Chopped onion
8 Peppercorns
8oz Bacon pieces
1 Tablespoon flour
1 Pint Stock
Salt & Pepper
Little brown gravy colouring
Suet Crust
8oz S.R. Flour
1/2 Teaspoon Salt
4oz Shredded Suet
7 Tablespoons Water
METHOD...
Put rabbit in pan of water with bay leaf, onion and peppercorns bring to boil and simmer until tender. Remove joints and pick out bones, strain stock. Cut up bacon, removing rinds but do not remove fat. Fry gently for 10 minutes, drain and mix with rabbit.
Stir flour into fat in pan and sizzle for 1 minute to form a roux. Gradually blend in the 1 pint of stock, bring to boil and boil 1 minute. Adjust seasoning and add colouring to make light brown. (or just use plain old gravy mix)
Now make suet crust mixing flour, salt, suet and water to a soft but not sticky dough.
Lightly grease a 2 pint heat proof basin and line with 3/4 of pastry. Add rabbit and bacon mixture and 3 tablespoons of gravy.
The basin should not be full to allow rising. Roll out remaining pastry, damp edges, fit on top. Cover with greaseproof paper, lightly greased with a 1 inch pleat on top. Cover loosely with foil and press around rim to seal.
Either pressure cook or steam in top of steamer for 1 1/4 hours keeping water boiling.
Serve with gravy, green vegetables and a glass of whatever you fancy.
Ingredients..
1lb Rabbit joints
1 Bay leaf
1 Chopped onion
8 Peppercorns
8oz Bacon pieces
1 Tablespoon flour
1 Pint Stock
Salt & Pepper
Little brown gravy colouring
Suet Crust
8oz S.R. Flour
1/2 Teaspoon Salt
4oz Shredded Suet
7 Tablespoons Water
METHOD...
Put rabbit in pan of water with bay leaf, onion and peppercorns bring to boil and simmer until tender. Remove joints and pick out bones, strain stock. Cut up bacon, removing rinds but do not remove fat. Fry gently for 10 minutes, drain and mix with rabbit.
Stir flour into fat in pan and sizzle for 1 minute to form a roux. Gradually blend in the 1 pint of stock, bring to boil and boil 1 minute. Adjust seasoning and add colouring to make light brown. (or just use plain old gravy mix)
Now make suet crust mixing flour, salt, suet and water to a soft but not sticky dough.
Lightly grease a 2 pint heat proof basin and line with 3/4 of pastry. Add rabbit and bacon mixture and 3 tablespoons of gravy.
The basin should not be full to allow rising. Roll out remaining pastry, damp edges, fit on top. Cover with greaseproof paper, lightly greased with a 1 inch pleat on top. Cover loosely with foil and press around rim to seal.
Either pressure cook or steam in top of steamer for 1 1/4 hours keeping water boiling.
Serve with gravy, green vegetables and a glass of whatever you fancy.