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Rag pudding

Rag pudding, with chips and gravy
Type	Savoury pudding
Course	Main course
Place of origin	England
Region or state	Lancashire
Serving temperature	Hot
Main ingredients	Minced meat, onions, suet pastry
[REDACTED] 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. Invented in Oldham, the dish is also popular in Bury and Rochdale, and is eaten across the Lancashire area. 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. Rag pudding is similar in composition and preparation to steak and kidney pudding, and may be purchased from traditional local butcher's shops in Lancashire.

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

• English cuisine
• Savory puddings
• Culture in Lancashire
• Oldham
• Ground meat