Savoury Herbed Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6 oz. stale bread
  • ½ pint milk
  • 2 oz shredded suet
  • 2 oz. fine oatmeal
  • 3 eggs
  • Salt and pepper
  • Cayenne pepper
  • Thyme, sage and marjoram


    Soak the bread in hot milk and leave it to get cold. Mix the dry ingredients with the bread. Beat the eggs and mix in well. Over heat, melt some dripping in a flameproof ovenware dish to boiling point. Spread in the mixture with a fork. Bake from 30-40 minutes in the oven with a joint. Serve in squares with the meat and gravy.