Minced meat, often including offal, folded into a very thin suet pastry pasty, usually of rectangular form. Steamed wrapped inside a cloth rag. The pastry is very much thinner than usual in steamed puddings, hence the need for the rag. Modern commercial versions use a plastic film. The dish has come to be particularly associated with the town of Oldham.
A form of Steak Pudding. Compare with Blanket Pudding
Rag Pudding with gravy, chips and mushy peas
See: Oldham Brewis
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