Yorkshire Recipes

Main Meals

Yorkshire Savoury Pudding

 

Yorkshire Savoury Pudding, it is said, is the next best thing to Yorkshire Pudding, and, arguably, even more versatile.   You can serve it, with plenty of gravy, as a side dish with roast meats very popular in the Dales – or you serve it as a part of a cooked breakfast;  or you can take a hearty wedge with you and eat it cold for lunch.

So, what are you waiting for? Here’s a typical Yorkshire Savoury Pudding recipe:

Ingredients

  • 3 oz (85 g) plain flour
  • 8 oz (225 g) white breadcrumbs
  • Three-quarters of an ounce (20 g) fresh chopped sage (or two teaspoons dried, but use fresh if you can)
  • 12 oz (325 g) onions
  • 1 egg lightly beaten
  • Half a pint (10 fl oz) milk
  • Seasoning

Method

  1. Peel and chop the onions and add them to the milk
  2. Bring the milk and onions slowly to the boil and simmer for around 10 minutes until the onions are softened
  3. Mix the flour, breadcrumbs and seasoning together
  4. Add the milk and onions to the dry mix, leave to cool
  5. Add the beaten egg and stir all the ingredients well together
  6. Tip into a greased baking tin and bake for around 30 minutes in a hot oven.

 

Source: Mary Hanson Moore (1980) A Yorkshire Cookbook.  Published by David & Charles.

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