Savoury Pudding

Ingredients

• 12 oz. crusts of bread or stale bread
• 1 1b. onions
• 1 egg
• 4 oz. suet
• 3 tablespoonfuls medium oatmeal
• 2 teaspoonfuls dried sage
• Salt and pepper
• About 4 pt. milk

Method

1. 1

   Soak the crusts in water for 3 hours before using, squeeze as dry as possible.

2. 2

   Chop the onions and suet finely.

3. 3

   Add all the dry ingredients to the soaked crusts and mix well; season carefully.

4. 4

   Beat the egg, add milk and pour into the mixture.

5. 5

   Melt 1 oz. fat in a shallow baking tin.

6. 6

   Put the pudding into the tin and cook until well browned (about an hour like a bread pudding).

7. 7

   Remove from the oven and allow the pudding to stand for a few minutes.

8. 8

   Cut into squares and dish carefully.

9. 9

   Serve with brown sauce.

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 4. The excerpt below is the record exactly as published.

SAVOURY PUDDING 12 oz. crusts of bread or stale bread 1 1b. onions -legg 4 oz. suet 3 tablespoonfuls medium oatmeal 2 teaspoonfuls dried sage Salt and pepper — About 4 pt. milk . Soak the crusts in water for 3 hours before using, squeeze as dry as possible. . Chop the onions and suet finely. . Add all the dry ingredients to the soaked crusts and mix well ; season carefully. . Beat the egg, add milk and pour into the mixture. . Melt 1 oz. fat in a shallow baking tin. Put the pudding into the tin and cook until well browned (about an hour like a bread pudding). . Remove from the oven and allow the pudding to stand for a few minutes. Cut into squares and dish carefully. Serve with brown saucc. PARSNIPS—2 Ib. (see page 9) CHOCOLATE CUSTARD 1 pt. milk 1 oz. custard powder 1 oz. cocoa 2 oz. sugar 4 pt. water . Make a thin paste of the cocoa, custard powder and water. . Add this mixture to the boiling sweetened milk. Boil 3 minutes. MELTED CHEESE . Shred 4 to 8 oz. cheese, and put it on pieces of toast very thickly. . Melt under the grill or in front of the fire. SEE PAGE FORTY-SIX 17 i FOR SHOPPING LIST RECIPES FOR SUNDAY ROAST PORK, SAGE & ONIONS 14 Jb. pork (breast and blade are the cheapest cuts) f 8 oz. soaked crusts of bread, squeezed dry 1 /b. onions, cooked Stuffing < 1 oz. margarine | | dessertspoonful chopped sage | Pepper and salt Lol . Drain the cooked onions and chop finely. ie) . Mix all the ingredients, melt the margarine, and stir into the stuffing, and form into a ball for handling. 3. If the joint is boned, spread the stuffing on the meat, roll up, and secure with string ; otherwise form stuffing into balls to bake with meat or in a separate tin or dish. 4. Roast pork 25 minutes to the lb. and 25 minutes over. y GREENS—2 /b. wy J POTATOES—3 /b. A few baked with the meat, and some baked in their skins on a shelf under the meat for 1 hour APPLE PIE 4 [b. flour 4 Ib. lard 1 lb. apples 2 oz. sugar 1. Make a good dry pastry. 2. Divide into two pieces. Line a tin or enamel plate with one piece. 3. Peel, core and cut the apples into pieces. Lay them on the pastry. Put in the sugar and sprinkle with water. 4. Damp the edges of the lining pastry. Roll out the other piece, place it over the apple and decorate. Bake for about 40 minutes in a quick oven. r COCOANUT RINGS 10 oz. self-raising flour 6 oz. margarine 1 egg

Cook this with the app: pantry check, scaling, and the assistant.