Groaty Pudding

Preparation info

  • Difficulty


  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

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.


  • 8 oz (250 g) stewing or shin of beef
  • 2 leeks, chopped
  • 2 onions, chopped
  • Salt and pepper
  • 8 oz (250 g) groats
  • 1 pint (600 ml) beef stock


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 cook in the oven at gas mark 2, 300°F (150°C), for about 6 hours.