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“Bread, onions, suet and sage. Not a pudding in the dessert sense but eaten as a starter as a change from Yorkshire puddings (same idea, fill you up so you don't eat as much meat).”
READY IN:
2hrs 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 loaf bread (preferably past it's sell-by-date)
  • milk
  • suet, to the equivalent of 1/3 the quantity of the loaf
  • chopped onion, to the equivalent quantity of the loaf
  • 1 egg
  • 1 teaspoon sage
  • salt and pepper

Directions

  1. Break up the bread and soak in milk for 1 hour. Squeeze the bread with your hands or in a sieve to remove the majority of the milk. Discard the milk.
  2. Add the remaining ingredients to the bread and mix well.
  3. Place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. Bake in a preheated oven (200 degC) for around 1 to 1 1/4 hours or until the pudding is a brown colour.
  4. Serve hot with lashings of onion gravy.

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