British Recipes > Sussex Hog's Pudding

How to make Sussex hog's pudding:
This recipe is found throughout the British Isles in pig rearing areas. There are some slight variations in seasoning, size and shape. This Hog's pudding is usually the size of an egg and irregular in shape and generally eaten as a savory, either hot or cold.


2 cups pork
a little baking powder
6 cups flour
a little allspice
2 cups currants
some sausage skins
2 cups lard
(see measure conversions for more information)


- Cut the meat into small pieces and put on to boil gently for about 1 hour.
- Mix the flour and baking powder with the meat, currants and spice, and rub in the lard.
- Fill sausage skins with the mixture and tie up in bunches.
- Prick the sausages with a fork and drop into boiling water.
- Boil them for 1 1/2 hours.
- Take out and hang to dry.
- When the puddings are ready they will snap easily in two.