One-Pot Meals

Plum puddings, plain suet puddings or dumplings were prepared alongside and sometimes even cooked in the pot with the meat or pottage, to act as a filler before or during the meal. People I have spoken to in England can still recall being presented roast or stewed beef with plum pudding or plain suet pudding in the mid-twentieth century. In Hungary and the Czech Republic the dumpling is a necessary part of a goulash, where the pudding is cut into slices and placed in a deep dish with the meat to soak up the bright red brothy paprika sauce.