 | |
| Type | Savoury pudding[1] |
|---|---|
| Course | Main course |
| Place of origin | England |
| Region or state | Lancashire[1] |
| Serving temperature | Hot |
| Main ingredients | Minced meat, onions, suet pastry[1] |
Rag pudding is a savoury dish consisting of minced meat and onions wrapped in a suet pastry, which is then cooked in a cheesecloth.[1][2][3] Invented in Oldham, the dish is also popular in Bury and Rochdale, and is eaten across the Lancashire area.[4][1] Rag pudding pre-dates ceramic basins and plastic boiling bags in cookery, and so the cotton or muslin rag cloths common in Oldham were used in the dish's preparation during the 19th century.[2][3] Rag pudding is similar in composition and preparation to steak and kidney pudding,[2] and may be purchased from traditional local butcher's shops in Lancashire.[1]
References[edit]
Citations
- ^ a b c d e f "Lancashire local delicacies". visitlancashire.com. Archived from the original on 14 December 2013. Retrieved 3 February 2013.
- ^ a b c Jack (2010).
- ^ a b Yarvin (2012), p. 96.
- ^ Bourne, Dianne (8 February 2019). "The Manc foods you must try before you die – and one to avoid". ilovemanchester.com. Archived from the original on 26 September 2020. Retrieved 11 June 2020.
Bibliography
Further reading[edit]
- Majumdar, Simon (2010). Eating for Britain. John Murrey. ISBN 978-1-84854-226-6.
External links[edit]
- Rag pudding with mash recipe, on channel4.com, as appeared on Come Dine with Me
