Grandma's Yorkshire Season Pudding recipe
|Prep time||35 minutes|
|Cook time||45 minutes|
|Total time||1 hour, 20 minutes|
|Meal type||Bread, Breakfast, Lunch, Main Dish, Side Dish, Snack|
|Misc||Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Description||Although I have called this a Yorkshire Season Pudding, a version of this recipe is popular throughout the North of England, and was served as a cheap "filler" just as (batter) Yorkshire pudding was and is still served. This is like a savoury bread pudding and was often served by itself with onion gravy for high tea, as well as with bacon, tomatoes and maybe egg for breakfast or supper.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 8 medium slices stale bread (white or wholemeal)
- 2 large onions (peeled and finely diced)
- 1.8oz jumbo porridge oats (Grandma used to use a teacup of oats)
- 1.8oz suet (grated - for a vegeterian version, use vegetable suet. Bacon dripping can also be used)
- 1 large egg (or 2 small eggs)
- salt and pepper (to taste)
- 4 tablespoons fresh herbs (finely chopped - Grandma always used a mixture of sage, parsley, chives or spring onion tops and nettles)
Preheat the oven to 200C/400F/Gas Mark 6.
Break the bread into pieces and put in a large mixing bowl - pour over JUST enough boiling water to soak it and leave for 30 minutes.
When the bread has soaked for 30 minutes, mash it well until there are no lumps and then add the chopped onions, fresh herbs, nettles if using, suet or bacon dripping, egg, oats and mix well.......season to taste with salt and pepper.
Spoon into a baking dish or roasting tray - metal is better than glass and smooth out to a thickness of about 1" (3cms) and bake for 35 to 45 minutes, or until the season pudding is golden brown and has a nice crust.
Serve hot with gravy or bacon and eggs, and serve warm or cold as a snack. Can be reheated in a microwave and also works well as a simple stuffing for poultry.
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