Rag pudding
Overview of Rag Pudding:
Rag Pudding is a savoury dish consisting of minced meat and onions wrapped in a suet pastry, which is then boiled or steamed. It is a traditional dish in the North West England, particularly in the county of Lancashire.
History[edit | edit source]
The dish is believed to have originated in the industrial towns of Lancashire during the Industrial Revolution. The name "rag pudding" comes from the practice of cooking the pudding in a rag cloth.
Preparation[edit | edit source]
Rag pudding is made by wrapping a mixture of minced meat and onions in a suet pastry. The pastry is then folded over and sealed to enclose the filling. The pudding is traditionally cooked by boiling or steaming.
Serving[edit | edit source]
Rag pudding is typically served hot and is often accompanied by mashed potatoes, peas, and a rich gravy.
Variations[edit | edit source]
There are several variations of rag pudding. Some recipes include additional ingredients such as black pudding or bacon.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
- [Example website]
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