British Recipes > Cumberland Herb Pudding
a good handful young nettles
a small spring cabbage
2 leeks trimmed, sliced finely and washed
2 onions, peeled and sliced finely
3 tablespoons butter
salt
black pepper
1 egg beaten
1 pint cold water
(see measure conversions for more information)
- Leave overnight.
- Put barley and water into a saucepan.
- Bring to the boil.
- Simmer until barley is soft.
- Put all the vegetables into a large pan and add the barley with its water.
- Simmer carefully for about 25 minutes.
- Drain very well.
- Put back into pan and add the beaten egg and butter.
- Put into a deep ovenproof bowl and cook for about 15 minutes at 175 degrees C (see temperature conversions).
- To serve turn out onto a serving plate.
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How to make Cumberland herb pudding:
In ancient times puddings made from grains and herbs or vegetables were commonly eaten. Sometimes they were associated with a spiritual and bodily cleansing but in later years these puddings were eaten for reasons of economy becasue meat was expensive and at times unavailable.
Ingredients
2 level tablespoons pearl barleya good handful young nettles
a small spring cabbage
2 leeks trimmed, sliced finely and washed
2 onions, peeled and sliced finely
3 tablespoons butter
salt
black pepper
1 egg beaten
1 pint cold water
(see measure conversions for more information)
Method
- Put the barley into a bowl with 1 pint of cold water.- Leave overnight.
- Put barley and water into a saucepan.
- Bring to the boil.
- Simmer until barley is soft.
- Put all the vegetables into a large pan and add the barley with its water.
- Simmer carefully for about 25 minutes.
- Drain very well.
- Put back into pan and add the beaten egg and butter.
- Put into a deep ovenproof bowl and cook for about 15 minutes at 175 degrees C (see temperature conversions).
- To serve turn out onto a serving plate.
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If you have a question or comment relevant to this page, then please post it below.
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