YORKSHIRE SEASONED PUDDING
Although this Yorkshire Savoury Pudding is something we had regularly when I was young, it’s not something I’ve seen for many years. I think this along with other things like Yorkshire pudding, Dumplings, Pancakes, etc. were really to fill you up when meat and veg were in short supply, such as during and just after the war..
Mother made this in a Dutch oven on the open fire outside and it was our alternative to a Yorkshire Pudding, it was usually made during the winter months when both money and food was in short supply. It was mother’s way of making one Pidgeon or one small rabbit fill up a family of 5.
You will need to make up my Yorkshire Pudding batter, recipe HERE
Next chop a small onion finely and fry gently in a little fat until soft. Turn the heat OFF then add 1 teacup of fresh bread crumbs,
about 10 – 12 Fresh Sage leaves finely chopped and the leaves from a sprig of fresh Thyme.
You can use dried herbs, then you will need 1/2 teaspoon of each.
Season with Salt & White pepper.
This is best cooked in a large tin with low sides. Place a little fat of your choice in the tin and pre-heat in a 220ºc oven for around 10 minutes, then add you batter just as you would when making a normal Yorkshire pudding and cook for around 25 – 30 minutes.
Category: Baking, Recipes, Soups, Salads, Side Dishes & Sauces
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Exactly Anita, Mother cooked it in a Dutch oven on the open fire and we had it instead of Yorkshire Pudding.
I’m an old Yorkshire girl but have never heard of this! Must try it. Sounds similar to sage and onion stuffing?