The other week when I was blogging about Ground Rice Pudding I mentioned Derbyshire Pudding which is one of the, now largely forgotten, savoury puddings with which people at one time preceded the main course of their dinner and, of which, only Yorkshire Pudding survives as a popular dish.
Anyway, I cooked one today, and here is how it is made.
Derbyshire Savoury Pudding
1 cup of oatmeal
2 cups of coarse breadcrumbs
½lb suet
1lb finely chopped onion
1 heaped teaspoon dried sage
Salt to taste (really needs more than is healthy, but who's counting with that much suet in it already?)
Mix these ingredients together
Pour on
1 pint of hot milk
and stir together
When cooler (not cold) mix in
2 beaten eggs
2 cups of brown flourPut into one or two greased dishes
Bake for 1 hour in a hot oven.Serve hot or cold.
Excellent with cold meat, especially pork.
mycorneroftheworld
Thanks for the recipe. I wonder if I would dare to make it though!
I have never had anything with suet.