British Recipes > Sussex Blanket Pudding

How to make Sussex blanket pudding:
This is a very traditional, economical country dish that can be used as a sweet or savory dish. In some areas the pudding was actually made sweet at one end and savory at the other with a pastry divider in the middle.

Savory fillings:

liver and bacon, minced, with parsley and onion; or sausage meat; or any scraps of minced meat.

Sweet fillings:

jam or golden syrup; or mincemeat; or chopped apples, a little butter, and orange marmalade or quince jam; or finely chopped peel, currants, raisins and sugar.


3 cups flour
2 eggs
1 1/2 cups suet
8 tablespoons breadcrumbs
a little milk
(see measure conversions for more information)


- Mix dry ingredients together and fold in the eggs.
- Make into light dough with a little milk.
- Roll out the dough to a medium thickness in an oblong shape.
- Spread with the chosen filling, leaving a border of pastry around the edges.
- Dampen and flour a large enough cotton cloth.
- Roll up the oblong of pastry carefully and tie it up in the floured cloth.
- Boil for 2 - 3 hours.