How to Make Rabbit Pudding - The Victorian Way скачать в хорошем качестве

How to Make Rabbit Pudding - The Victorian Way

📖Order your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ📖 January is often one of the coldest months of the year so Mrs Crocombe is making a hearty Rabbit Pudding to keep the servants warm whilst they are hard at work in the Service Yard. Special thanks to Louise and the gardening team for preparing the flowers in this video from the gardens at Audley End House. Plan your visit today: http://bit.ly/2S2vY2D English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA RECIPE FOR RABBIT PUDDING INGREDIENTS For the pastry: 455g flour 170g suet ½ tsp salt 170ml water Butter, for the basin For the filling: 1 rabbit, boned 285g streaky bacon 1 tbsp flour 1 tbsp minced parsley 2 sprigs of time, chopped 6-7 chopped mushrooms 2 tbsp white wine 170ml chicken stock Salt and pepper to taste METHOD Combine all of the pastry ingredients with enough water to form a soft dough. Butter the pudding bowl, and line with ⅔ of the pastry. Chop the rabbit and bacon into bite-sized pieces. Mix, season and sprinkle with flour and herbs. Mix in the mushrooms, then add your filling into the pudding basin. Use the remaining pastry to form a lid on your pudding. Wet and flour a pudding cloth and tie this onto your pudding. Alternatively, you could use foil. Steam for 1 ½ hours, and serve directly from the basin. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5