|Chicken stock||400 Milliliter|
|Tomatoes||3 , skinned and chopped|
|Tomato puree||30 Milliliter|
|Mixed herbs||2 1⁄2 Milliliter|
|Suet crust||200 Gram|
|Self raising flour||225 Gram|
|Salt||2 1⁄2 Milliliter|
|Suet||100 Gram, shredded|
|Cold water||1 Cup (16 tbs) (To Mix)|
Dry the rabbit joints thoroughly with kitchen paper, Heat the butter in a fry pan and fry the joints until golden brown.
Transfer to the Slow cooker.
In the remaining butter fry the onions until transparent.
Stir in the flour and gradually add the stock Bring to the boil and add the tomatoes, tomato puree, mixed herbs, salt and pepper.
Pour over the rabbit.
Suet Crust Mix together the flour, salt and suet.
Add sufficient cold water to form a soft dough.
Roll out into a circle the size of the slow cooker lid.
Moisten the edges with cold water.
Place over the rabbit and press against the edges of the pot.
Cook on low for 6 hours or high for 3 hours. If you don’t have a slow cooker, place the puddings in a covered saucepan half filled with of boiling , kept on gentle simmer on the hob. Simmer for 3 hours, top up as required.