Snipe Pudding
Ingredients
Directions
Prepare the snipes
Pluck, singe, halve the snipes, and remove the gizzards, leaving the trail.
Season the snipes with coarse sea salt, cayenne pepper, and black pepper.
Assemble the pudding
Line a basin with the rich suet crust and place a layer of steak at the bottom.
Add the seasoned snipes on top of the steak, then cover with more steak.
Pour in enough brown stock to cover the contents three‑quarters full.
Cook and serve
Cover the basin and boil or steam the pudding for three to four hours.
Serve hot.
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
- Provide the main meat and flavour of the pudding filling.
- Steak
- Adds meaty flavour and body to the filling as it cooks slowly.
- Rich suet crust
- Forms the pastry lining that encloses the filling while it steams.
- Good brown stock
- Supplies moisture and savoury depth as the filling cooks.
The step that matters
Keeping the basin covered during the long cook. Boiling or steaming for three to four hours needs a sealed cover so steam stays inside and the suet crust cooks through without drying out. Keep the water level steady so the basin is not left exposed.
“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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