Known from a bill-of-fare for the Hull Luncheon Club for July 10 1925.
Original Receipt from 'East Kent Times and Mail' - Friday 10 November 1967
Up in Yorkshire they call it East Riding Pudding.
YOU NEED: 8oz. self-raising flour, 4oz. shredded suet, salt and pepper, a little milk, 10oz, belly pork, 1 large chopped onion, 1 teaspoon sage, 1 large potato diced, stock.
METHOD: Make the pastry by mixing flour, suet and seasoning to a soft dough with milk. Grease a 2-pint pudding basin and put in the chopped pork and other ingredients. Moisten well with stock and cover with the pastry. Twist round a piece of greased grease-proof paper, then cover with foil or pudding cloth and steam for two hours.
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