Rag Pudding

Rag Pudding is a traditional dish originating from Oldham, in Greater Manchester, England. It is a savoury dish, typically consisting of minced meat and onions wrapped in a suet pastry, which is then boiled or steamed.

History

The origins of Rag Pudding date back to the Industrial Revolution in the 19th century. The dish was a staple for many working-class families in the North of England, particularly in the mill towns of Lancashire. The name 'Rag Pudding' comes from the method of cooking, where the pudding would be wrapped in a rag before being boiled.

Preparation

The main ingredients of Rag Pudding are minced meat (usually beef or mutton), onions, and suet pastry. The meat and onions are encased in the suet pastry, which is then wrapped in a cloth or rag. This is then boiled or steamed for several hours. Some variations of the recipe may include additional ingredients such as black pudding or bacon.

Serving

Rag Pudding is traditionally served with mashed potatoes, garden peas, and a rich gravy. It is a hearty and filling dish, often enjoyed during the colder months. Despite its humble origins, Rag Pudding has seen a resurgence in popularity in recent years, with many traditional pubs and restaurants in the North of England featuring it on their menus.

See Also

• Lancashire Hotpot
• Steak and Kidney Pudding
• List of British dishes