Advertisement
Savoury Pudding
Preparation info
- Serves
8 or 10
- Difficulty
Easy
Appears in
Published 1975
Made on the big farms of Cumberland and Northumberland in the nineteenth century, as the farmers’ ancestors had made it for generations. It sometimes had prunes or raisins in it. To eat with pork or goose.
Ingredients
1–1¼ pints 7½ dl. ¼ lb. 120
Method
Heat the milk and pour it over the breadcrumbs and oatmeal. Let it stand for 10 minutes, then beat in the eggs. Mix the suet, herbs and seasoning with the flour, add the onions, and mix into oatmeal mixture. Beat thoroughly, adding a little extra milk if necessary. Bake for about 1 hour, and serve with pork or goose in the same manner as a Yorkshire Pudding.
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe