Rabbit and Bacon Pudding
1lb Rabbit joints
1 Bay leaf
1 Chopped onion
8oz Bacon pieces
1 Tablespoon flour
1 Pint Stock
Salt & Pepper
Little brown gravy colouring
8oz S.R. Flour
1/2 Teaspoon Salt
4oz Shredded Suet
7 Tablespoons Water
Put rabbit in pan of water with bay leaf, onion and peppercorns bring to boil and simmer until tender. Remove joints and pick out bones, strain stock. Cut up bacon, removing rinds but do not remove fat. Fry gently for 10 minutes, drain and mix with rabbit.
Stir flour into fat in pan and sizzle for 1 minute to form a roux. Gradually blend in the 1 pint of stock, bring to boil and boil 1 minute. Adjust seasoning and add colouring to make light brown.
Now make suet crust mixing flour, salt, suet and water to a soft but not sticky dough.
Lightly grease a 2 pint heat proof basin and line with 3/4 of pastry. Add rabbit and bacon mixture and 3 tablespoons of gravy.
The basin should not be full to allow rising. Roll out remaining pastry, damp edges, fit on top. Cover with greaseproof paper, lightly greased with a 1 inch pleat on top. Cover loosely with foil and press around rim to seal.
Either pressure cook or steam in top of steamer for 1 1/4 hours keeping water boiling.
Serve with gravy, green vegetables and a glass of home made stout.