Recipe: Hunting Pudding

Rating: 4.6 stars based on 994 reviews


  • 1.8kg (4lb) Raisins Stoned – not that many!!!!!!!!!!!!!!!!!!!!!!!!!!
  • 450g (1lb) Flour
  • 450g (1lb) Beef Suet, finely shredded
  • 340g (12oz) Currants – not that many!!!!!!!!!!!!!!!!!!!!!!!!!!
  • 150ml (¼ pint) Cream
  • 5 Eggs
  • 2 tbsp Sugar
  • ½ Nutmeg
  • Lemon Peel
  • Brandy
  • Salt


  • Mix all of ingredients together.
  • Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
  • Wrap loosely but securely, leaving enough space for it to rise.
  • Place the mixture on the covering.
  • Tie or seal the covering.
  • Place in the steamer and cover tightly.
  • Steam for 2 hours, topping up with boiling water as required.
  • Serve with a sweetened sauce made from white wine and butter




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