British Recipes > Traditional Chicken and Mushroom Pudding from Kent

This recipe is part of the May 2010 Recipes Menu

Starter - Lancashire Cheese Savoury
Main Course - Traditional Chicken and Mushroom Pudding from Kent
Dessert - Gloucestershire Tarts

How to make Traditional Chicken and Mushroom Pudding from Kent:
Today, this is an unusual way of cooking chicken which reflects the time when the only method of cooking in poorer houses would have been a fire with a single cauldron over it. Then the pudding would have been cooked in a well-floured cloth in the cauldron full of water along with vegetables in nets and anything else that was being cooked for the meal.


Traditional Chicken and Mushroom Pudding
1 lb suet pastry

for filling:

1lb chicken breast, diced
1/2lb button mushrooms, sliced
handful finely chopped parsley
salt and pepper
1/2 pint chicken stock
(see measure conversions for more information)


- Roll the pastry out and use two thirds of it to line a suitable pudding basin.
- Reserve the remaining third of suet pastry for use as a lid.
- Fill the pastry-lined basin with layers of chicken and mushroom.
- Sprinkle parsley on each layer.
- Season each layer with salt and pepper.
- Fill to the brim with stock.
- Roll out lid and stick on top by moistening edges with water.
- Cover top with a secured cloth or foil.
- Steam for about 2 and 1/2 hours.