Rag pudding

Rag pudding

Rag pudding, with chips and gravy
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]
Media: Rag pudding

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

Citations

1. "Lancashire local delicacies". visitlancashire.com. Archived from the original on 14 December 2013. Retrieved 3 February 2013.
2. Jack (2010).
3. Yarvin (2012), p. 96.
4. 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

• Jack, Albert (2010). What Caesar Did For My Salad. Penguin Group. ISBN 978-0-14-192992-7.
• Yarvin, Brian (2012). Ploughman's Lunch and the Miser's Feast. Harvard Common Press. ISBN 978-1-55832-413-8.

Further reading

• Majumdar, Simon (2010). Eating for Britain. John Murrey. ISBN 978-1-84854-226-6.

External links

• Rag pudding with mash recipe, on channel4.com, as appeared on Come Dine with Me