Yorkshire Savoury Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz bread without crust
  • 4 large onions
  • 2 teaspoons chopped sage
  • 1 oz oatmeal
  • 3 oz shredded suet
  • Salt and pepper


    Pour some boiling water over the bread and leave it to stand for thirty minutes. Drain well but do not squeeze out moisture. Chop the onions finely and mix with the bread and other ingredients. Put into a greased baking dish and bake at 375°F, 190°C, gas mark 5 for one hour until well browned. Cut into slices to serve with thick gravy and vegetables.