Snipe Pudding
Ingredients
Directions
Assemble the pudding
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 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
- Snipes
- Form the main filling, becoming tender during long, slow steaming.
- Steaks
- Layer above and below the birds, adding meaty juices and savoury flavour as they cook.
- Bacon
- Renders fat into the filling, adding richness and savoury flavour.
- Strong jelly gravy
- Adds moisture and savoury depth so the filling stays juicy inside the paste.
- Pudding paste
- Encloses the filling so it steams in its own juices and holds its shape.
The step that matters
Steam slowly for 3 to 4 hours. Gentle, steady steaming cooks the meat through and keeps the paste tender. Vigorous boiling can toughen the meat and push water into the paste, so the pudding turns soggy.
“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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