Partridgeberry Pudding
A steamed spiced pudding folded with tart partridgeberries, traditionally served at Christmas.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Pudding basin
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 9 g
- carbs
- 50 g
- protein
- 4 g
- calories
- 300
Instructions
- 1
Mix flour, suet, sugar, baking soda and spices in a large bowl.
- 2
Toss the partridgeberries with a spoonful of the flour mixture to keep them from sinking.
- 3
Stir in the milk to make a thick batter, then fold in the berries.
- 4
Spoon into a greased pudding basin, leaving room to rise, and cover tightly.
- 5
Steam over simmering water for about 2.5 hours, checking the water level regularly.
- 6
Turn out and slice, serving warm.
Chef's tips
Partridgeberries are very tart, so do not reduce the sugar even though the pudding looks dark and rich.
Ingredient substitutions
- partridgeberries → lingonberries or cranberries where partridgeberries are unavailable
Storage
Keeps up to a week wrapped in the fridge; freezes well.
Reheating
Re-steam or microwave slices until heated through.
Common mistakes to avoid
- •Skipping the flour toss, so berries clump at the bottom
- •Under-steaming, leaving the centre gummy
Serving suggestions
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