Rag pudding

Overview of Rag Pudding:

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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

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

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

Rag pudding is typically served hot and is often accompanied by mashed potatoes, peas, and a rich gravy.

Variations

There are several variations of rag pudding. Some recipes include additional ingredients such as black pudding or bacon.

See also

• List of British dishes
• List of steamed foods

External links

• [Example website]

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