Tastings School - Rabbit Suet Pudding with Jennings Cumberland Ale

Tastings School

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Rabbit Suet Pudding with Jennings Cumberland Ale

From Mark Cockbain,The Wheatsheaf Inn, Lorton, Cumbria, a Marston's Pub Company pub


1.8kg diced rabbit
1lb black pudding (cubed)
2 large carrots diced
1 large onion finely chopped
3 sticks of celery sliced
1 litre Jennings Cumberland Ale
For the pastry:
900g self raising flour
450g shredded suet
2tsps salt
625ml water approx

1. Place the rabbit, carrots, onion and celery into a large pan then add the Cumberland ale and same quantity of water.
2. Bring to boil then simmer slowly for approximately 1-2hrs or until rabbit is tender (keep topping up the liquid if needed while simmering)

3. Add the black pudding and cook for a further few minutes, then thicken with a good quality gravy mix (remembering that the black pudding will help it to thicken). Remove from heat

4. Make the suet pastry by mixing the flour, suet, salt and water together to make a stiff dough. Roll out and cut the pastry larger than is needed by approximately 1 inch. Line the pudding dishes with cling film (enough to cover leaving 2 inch over to seal).

5. Place the suet pastry on top of the cling film and fill with the rabbit mixture (strain the meat off then fill with gravy mix this helps keep the pudding solid when served out)

6. Fold over the top to seal the pastry together. Cover with the rest of the cling film and seal again by twisting the cling film until the pudding is airtight then place the puddings in a large deep tray and half fill with hot water cover with tin foil and place in a pre-heated oven gas mark 5 /190°c for 1-2hrs

7. Any unused gravy can be reheated and served with the dish. This recipe is excellent served immediately or is just as good reheated