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
- Peel and chop the onions and add them to the milk
- Bring the milk and onions slowly to the boil and simmer for around 10 minutes until the onions are softened
- Mix the flour, breadcrumbs and seasoning together
- Add the milk and onions to the dry mix, leave to cool
- Add the beaten egg and stir all the ingredients well together
- 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.
5 Responses to Yorkshire Savoury Pudding
Sorry, but what the hell is a hot oven?
Oven temperatures are classified into very slow/slow, moderate, hot, or very hot according to the cooking temperature. A ‘hot oven’ is one set either at the gas mark 7, or electric 220C (celsius) or 425 F. An electric fan oven at around 200 C would be regarded as hot.
Savoury Pudding was an established dish always served with roasted pork. I had half remembered the recipe that I had seen made so many countless times
It is well nigh 5 decades since I last had this. It will be on my dining table this weekend. Thank you thank you.
My granny made this with a savoury rice pudding instead of bread crumbs. Served as a starter for Christmas dinner with onion gravy. We try to replicate it every year but hers was always the best
I’ve got the recipe my paternal grandfather gave to my mother on her wedding day! Slightly different as it includes oatmeal and suet. I will have to try this recipe to compare! Always serve with roast pork.