Season Pudding

    50 min

    A traditional savoury side dish from the North. Great with roast beef and gravy.

    19 people made this

    Serves: 6 

    • 300ml (1/2 pint) milk
    • 4 free range eggs
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 1 tablespoon vegetable oil (or dripping)
    • 200g (7 oz) plain flour
    • 2 small onions, chopped
    • small handful chopped fresh sage

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 230 C / Gas mark 8.
    2. Beat the milk, eggs, salt and pepper together well, preferably with an electric hand whisk. Cover and place in refrigerator for 15 minutes.
    3. In the meantime, put the oil or dripping in a roasting tin and place in the preheated oven.
    4. Sift the flour, and whisk into the chilled egg and milk mixture.
    5. Once the tin is very hot, add the batter and sprinkle the onion and sage on top, keeping away from the edges. Cook for about 20 minutes or until puffed and golden.

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    Reviews in English (2)


    This was a ww2 recipe which only contained bread , onion , oxo salt ,pepper , hot water. 8 slices of dry bread white 2 med onions 5/6 Oxo's Salt pepper to taste Hot water. Soak the bread chop the onions add to bread add oxo salt pepper. Cook in a tin with oil of dripping or lard in a med oven for about 1 hour till golden brown longer if you like the skin that forms. Serve with a Sunday roast with gravy. Or on its own. Remember during the war food was short so it was to use up your old bread and replace meat. Try it you will be surprised.  -  20 Dec 2013


    The basic season pudding used 6 slices of bread soaked and well squeezed, plenty of chopped onions, 1 or 2 eggs 6oz suet, good teaspoon sage, salt  -  20 Jul 2012