While 'savoury pudding' may be a term for any non-sweet pudding it is used specifically for a soft baked collation of meal with herbs, traditionally an accompaniment for meat dishes. A precursor of baked stuffing. More-or-less just a different term for 'season pudding'. See also the more ancient 'Sauce Madame'
Yorkshire Savoury Pudding
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
343. SAVOURY PUDDING (Sussex)
Half a pound of stale bread, three eggs, three ounces of flour, three ounces of suet, one ounce of fine oatmeal, one pint of mUk, a small shalot chopped very fine, a little salt, a pinch of sweet marjoram, and enough lemon to give a fiavour. Mix all thoroughly well together, not too moist: turn into a basin or (better) a floured cloth, and boil or steam for three hours.
Derby Version: Rich flour-egg-milk batter with oatmeal, breadcrumbs, suet, chopped onions, highly flavoured with sage and pepper. Baked.
Lancashire version: Oatmeal, breadcrumbs and wheatflour with egg, milk, chopped onions, herbs and prunes.
Yorkshire version: Rich flour-egg-milk batter with breadcrumbs, chopped onions, highly flavoured with sage. Baked.
"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." Mary Hanson Moore (1980) A Yorkshire Cookbook. Published by David & Charles.
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