Usually a suet pastry strewn with, or filled with, onions and steamed.
Our correspondent Jan Chesterman say (2016) that; "I was recently telling my daughter about the Onion Pudding my Auntie used to make when I was a young child up in Durham. It was wartime and I was living with my Auntie in the comparative safety of Durham away from the bombing in my home town of Hull ... What I do know is that it was a popular dish in the mining community where I lived - New Brancepeth, County Durham and my Auntie (Alice Oliver) made the best; I loved it and my eyes lit up when I came in from school to the delicious smell of Auntie's Onion Pudding."
Original Receipt from Northampton Mercury - Friday 24 July 1914
ONION PUDDING. Make some ordinary suet crust and line a pudding basin with it. Take 4 lbs. onions, cut them into about six pieces and put into the lined basin, then add a sprinkling of salt and pepper, also about 2 ozs. of butter. Then put on the top crust and boil for three hours. When just about done, take off the cloth and cut a round hole in the crust, put in 2 ozs. of butter and half a dessertspoonful of the liquor the pudding was boiled in. Replace the round of crust which has been cut out, and in a few minutes it will ready to serve. —A. Rice, 15, Park-road, Stony Stratford.
The original source of this receipt isn't known. Can you help? firstname.lastname@example.org
4 oz flour
2 oz shredded suet
1/2 lb onions peeled and finely chopped
1 salt and black pepper
Mix the flour and suet together then add sufficient cold water to form a firm dough. Turn out on to a lightly floured surface and roll out to form a oblong about about 1/4 inch thick. Sprinkle the onion over the dough, and season well. Roll up like a Swiss Roll and damp the ends to seal. Wrap lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan of boiling water, cover and cook for 1 to 11/2 hours; alternatively steam similarly. Top up with boiling water as necessary. Serve cut into thick slices, each slice topped with a pat of butter, as an accompaniment to boiled bacon or boiled beef.
A cottager's pudding, often served with a piece of boiled bacon and, by tradition, cooked in the same pot.
Servings: 4 servings
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY