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Herb Pudding




Source of Recipe


the web


List of Ingredients




Serves 4-6

4oz/110g/1 cup self-raising flour, sifted
4oz/110g/1 cup fine oatmeal
2oz/50g/1 cup soft white breadcrumbs
5oz/150g/1 ¼ cups shredded suet or pork dripping
a good fistful of finely chopped spinach and other green leaves, including parsley and green of young leek (use enough leaves to tint the pudding)
1 medium onion, peeled and finely chopped
1 teaspoon chopped fresh sage or ½ teaspoon dried sage
½ teaspoon salt

Recipe



Until potatoes replaced it in our daily diet, a plain or savoury pudding was often served with meat, or as a ‘filer’ before it in poorer country households. Flour and oatmeal make an easier pudding to manage than hulled, pounded oats for this basic dish.