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