Norfolk Pudding

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

On 23 October, 1781, Parson Woodforde, at his home in Weston, Norfolk, wrote in his diary: “We had for dinner a Fowl boiled, and a Tongue, a piece of rost Beef and a plain Norfolk Pudding.” This is the traditional recipe, as it is made today. In the eighteenth century, the pudding would have been made with plain flour and tied in a floured cloth before being boiled. It would have been rather soli