This meat and suet pastry dish, similar to a steak and kidney pudding, originates in the heart of the Lancashire cotton industry in the nineteenth century when offcuts of cotton (rags) from the mills were used to boil the pudding in.
Equipment
Weighing scales
Measuring jug
2 large mixing bowls
Cling film
Rolling pin
Large lidded saucepan
Piece of strong cotton or calico (30cm squared)
Colander
String
Preparation method
To make the pastry place the flour in a large mixing bowl and stir in the suet. Pour the milk in and mix thoroughly to make a dough.
Turn out onto a lightly floured work surface and knead for a few minutes until smooth.
Wrap in clingfilm and place in the fridge for 30 minutes.
Place the filling ingredients in a large mixing bowl and stir thoroughly.
Wet the cotton or calico thoroughly, lay on a work surface and sprinkle generously with plain flour.
Lay the floured cotton over the colander.
Roll out the pastry on the lightly floured work surface to create a large circle about 4mm thick.
Lay the circle of pastry over the floured cotton in the colander.
Place the filling ingredients in the centre of the pastry and season well.
Bring the pastry up over the filling and pinch the pastry together at the top to seal.
Bring up the cotton around the pudding, using the palm of your hands to shape the pudding into a sphere. Tie the ends of the fabric securely with a piece of string.
Fill the saucepan with boiling water from the kettle and bring to the boil. Reduce the heat to a simmer and place the pudding in it. Cover with the lid and simmer for 2 hours, ensuring that the water level is kept topped up with boiling water from the kettle.
Remove the pudding from the saucepan, untie, peel off the cotton and place the pudding on a serving dish.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion
Victorian
Serves:
6
Prep Time 1 hourhour15 minutesminutes
Cook Time 2 hourshours
Total Time 3 hourshours15 minutesminutes
Ingredients
For the pastry
225gself-raising flour
110gbeef suet
150mlwhole milk
For the filling
450gsteak, chopped into small chunks
60glamb kidney, finely chopped
1medium onion, finely chopped
Salt and freshly ground black pepper
240mlcold water
Nutrition
Nutrition Facts
Oldham rag pudding
Serving Size
185 g
Amount per Serving
Calories
428
Percent of Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Cholesterol
95
mg
32
%
Sodium
306
mg
13
%
Potassium
348
mg
10
%
Carbohydrates
31
g
10
%
Fiber
0.3
g
1
%
Sugar
2
g
2
%
Protein
24
g
48
%
Calcium
56
mg
6
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Share
Please don't share these recipes yet.
Buttons to facilitate sharing will be added here after the site goes fully live.
