Cumberland Herb Pudding Recipe

food from great britain
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 Updated 10/03/2017

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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.


  • 2 level tablespoons pearl barley
  • 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 on quantites)


  1. Put the barley into a bowl with 1 pint of cold water.
  2. Leave overnight.
  3. Put barley and water into a saucepan.
  4. Bring to the boil.
  5. Simmer until barley is soft.
  6. Put all the vegetables into a large pan and add the barley with its water.
  7. Simmer carefully for about 25 minutes.
  8. Drain very well.
  9. Put back into pan and add the beaten egg and butter.
  10. Put into a deep ovenproof bowl and cook for about 15 minutes at 175 degrees C (see temperature conversions).
  11. To serve turn out onto a serving plate.

Prep Time: 500 minutes

Cook Time: 60 minutes

Yield: 4 portions


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