Now that the festive season is well and truly upon us, this easy-to-prepare, filling woodcock pudding is the perfect addition to any Christmas spread. If you’ve got the whole family round and just turkey isn’t going to cut it. Also ideal as a simple starter dish.
For the pastry
- 12oz self-raising flour
- 6oz suet
For the filling
- Breasts and entrails of 8-10 woodcock
- 1 small onion finely chopped
- Salt and pepper
- Dried thyme.
- Firstly, start by make the pastry. Sieve the flour into a large bowl then add the suet and a pinch of salt. Mix together using cutting motions with a knife.
- Slowly add the water until you have a reasonably firm dough. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
- When the pastry is ready, dust a surface with flour and roll it into a large circle, about 1cm thick and fit into the buttered pudding basin. Make a circle shape out of the reserved pastry for the lid and set aside.
- Fry off the chopped onion in a pan with a bit of butter. Discard half the innards and finely chop the rest, removing any hard bits. Thinly slice the breasts and start to layer up the basin with onions, innards, salt and pepper and thyme to the top.
- Pour in a little pre-prepared gravy and pop the pastry lid on top. Cover with a piece of buttered greaseproof paper and foil with a pleat in to allow for expansion and secure tightly.
- Steam for 4-5 hours. Allow to rest for 10 minutes or so before turning out. Cut into slices and serve.
Whole game meat as well as breast fillets are now available to buy online. Browse the range.