Snipe Pudding
Ingredients
Directions
Assemble
Line a roomy bowl with pudding paste.
Lay a thin steak at the bottom of the paste.
Place the snipes over the steak with bacon slices between them.
Cover with another thin steak.
Add ½ cup of very strong jelly gravy before closing the paste.
Steam
Tie the basin with a cloth and steam the pudding slowly for 3 to 4 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pudding paste
- Forms the sealed outer casing that holds the filling and gravy during steaming.
- Snipes
- Provide the main meat filling, becoming tender through slow steaming.
- Thin steak
- Adds meaty layers that cook gently in the steam and release juices into the filling.
- Bacon slices
- Add fat that bastes the birds and contributes savoury flavour as it renders.
- Very strong jelly gravy
- Adds moisture and savouriness, keeping the filling juicy during long steaming.
The step that matters
Steam slowly for 3 to 4 hours. Gentle, sustained steaming lets tough meat break down into tenderness without drying out. Rushing with high heat can leave the meat tough and the paste underdone, so the pudding needs steady, low heat for the full time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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