I'm new here so don't know if a copy and paste will work.
This one of mine from a recipe book I made and had printed for a charity.
Here goes!
Seasoned Pudding
Great Gran was in service at “ t’big house”. Every Christmas this was the first course – a mixture between Yorkshire pud and stuffing, served with the turkey gravy. Your guests will quickly form into 3 groups, those who like edges, corners or middles! It’s very old fashioned with a huge calorie count but I’ve never known anyone not to be bowled over.
Half a small white loaf, not fresh. Grate like they did then, or process to make crumbs.
2 large onions
4oz suet
3 tblsp porridge oats
3 eggs
2 tblsp plain flour
Milk (about 1 pint)
Sage (dried, at least a third of those little jars)
Salt & Pepper – lots
Lard – for the original taste, oil for a slightly healthier one.
Oven 200c, Gas 6, Fan 190.
1. Chop and par boil the onions, drain in a sieve
2. Mix eggs and flour to a stiff batter.
3. Boil milk then pour over crumbs and mix to a porridge type consistency
4. Add onions, oats, suet, sage and seasoning to crumbs.
5. Mix in batter and stir well.
6. Heat plenty of lard in a large roasting tin until smoking about 5 minutes.
7. Quickly pour mixture into tin, you may need someone to hold the bowl while you scrape because it’s heavy.
8. Bake for 50 – 60 mins. Until well browned.
When perfect – or “a good year for t’pudding” it should be brown and crispy top and bottom but soft and gooey in the middle. It should be very highly seasoned.
The good thing is your guests will be so full you can buy a smaller turkey- a true Yorkshire recipe!