Romany Pike Pudding
Created by Cathryn, Sunday, 28 October 2007
Description
A recipe from biscuitchris (not biscuits!)
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Course
- A Pike from 4 to 8 lbs weight.
- 1 large Onion or equivalent in wild Garlic.
- 6 oz Carrots.
- 2 tsp mustard seed.
- 1 handful of fresh parsley
- 12 oz plain flour.
- 4 oz Suet.
- 1/2 pint of milk or water.
- A little salt .
Method/steps
- Gut and scale the pike leaving the head on.
- Fillet the Pike from the head to the tail.
- Place the fillets in a pot with the milk and gently simmer for 15 mins.
- Remove the fillets from the liqueur < the fish should fall apart> and break them up with the fingers removing any bones.
- Prepare and chop the carrots and onion and add to the liqueur, along with the mustard seed, chopped parsley and salt.
- Simmer until the onions are soft < add a little more water if necessary to keep it on the runny side>
- Mix the flour with the suet and roll out flat about 1/2 inch thick.
- Grease a suitable bowl and line it with the pastry leaving enough
- to cover it.
- Put the pike meat back into the pot and mix with the liqueur.
- Poor the mix into the bowl leaving enough room for the pastry
- cover. Thumb around the edges using a little water to help the cover to stick to the sides.
- Cover with foil or muslin securely.
- Half fill the pot with water. Place a plate in the bottom upside
- down < to keep the bowl off the bottom of the pot>
- Put in bowl and boil for 1.5 hours. Make sure that the water cannot cover the bowl of course. Enjoy!
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