Advertisement
Groaty Pudding
- Serves
3 to 4
- Difficulty
Easy
By Keith Floyd
Published 1988
A great Black Country dish of yesteryear – served hot as dinner one night and then eaten cold as a kind of savoury cake the next. Try it on bonfire night to supplement those boring old jacket spuds! For a word about groats.
Ingredients
8 oz 250 g 2
Method
Put the meat into an earthenware pot with the leeks, onions and salt and pepper. Lastly add the groats and pour over the stock. Stir all the ingredients together well. Place the lid on the pot and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe