This is a steamed pork pudding recipe from the old East Riding of Yorkshire presented by Peter Brears in his book, Traditional Food in Yorkshire. The long slow cooking renders the pudding ingredients to a tender blend of meat and vegetables. This is another typical Yorkshire main meal that could be prepared in advance, cooked slowly whilst the cook did other jobs, and be ready for the family when they came together for an evening meal.
Make pastry in advance using:
- 8 oz (225g) flour
- 4 oz (113g) suet
- 1 teaspoon baking powder
- Quarter pint (150 ml) cold water
- Pinch of salt
- 8 oz (225g) belly pork cut into strips
- 1 onion, finely chopped
- 1 teaspoon sage, chopped
- 1 large potato, finely sliced
- Line a greased pudding basin with the pastry, reserving enough to make a lid
- Fill the pastry lining with alternate layers of pork and remainder of ingredients
- Pour in 2½ fl oz (75 ml) of water, put the lid on the top of the pastry and seal the edges
- Tie the top down with a pudding cloth (or tightly seal the top with grease-proof paper & foil) and steam for three hours.
Source: Peter Brears, Traditional Food in Yorkshire (2004) p. 194. Prospect Books