> Norfolk Pudding
How to make Norfolk pudding:
A form of batter pudding was commonly eaten in the Eastern counties of England. A
portion of the pudding was served with gravy before the main meal
in order to take the edge off one's appetite so that not too much
meat was eaten during the main course. Here by contrast the batter
pudding was used as a dessert, being prepared with fruit and
Yorkshire pudding batter
4 medium cooking apples, peeled and sliced
2 level tablespoons sugar
2 level tablespoons lard
(see measure conversions
for more information)
- Heat the fat in a shallow baking tin.
- Put the apples into the fat.
- Sprinkle with sugar and pour the batter over the apples.
- Bake in a hot oven for 30 minutes.
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I've tryed to get a sweet puddings and got no where with it.my mother had past a way she came from Norfolk.I would love to try some of the foods.
In google books http://books.google.co.uk/books?
Search for Mrs Beeton's suet pudding to eat with a roast. It seems that the pudding was cooked by boiling and then if you wanted it could be sliced and put under the meat to take up all the juices etc.
Hi, I remember as a kid my friends mum serving a suet pudding with sunday roast. It was basically a yorkshire pudding replacement. Im sure it was baked in the oven. Anyone any ideas what it was & how it was made please? All i know it was really tasty!! Many thanks
I've got a recipe for a Savoury Norfolk Pudding. It sounds the same as yours except that in this recipe you line the suet crust with sausagemeat. It needs to be steamed for about 3 1/2 hours.
For the suet crust:-
8 oz self-raising flour
8 rashers of streaky bacon cut into pieces
1 tablespoon chopped onion
1 teaspoon finely chopped sage
about 2 tablespoons stock
salt and pepper
Hope this is what you are looking for.
Hi, I'm looking for a recipe called "Norfolk Pudding" but it is a savoury. Basicly a pudding basin lined with suet pastry filled with bacon, onions and possibly some stock. The top is sealed with more suet pastry and then cooked like a suet pudding. As you can see, I've a fair idea of what's involved but have no idea about the amount of ingredients or cooking times. Can you help? Regards Max