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Manchester (United Kingdom)
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Main course
Meat
Food Flavour DNA
Nutritional Values
530kcal
22gProtein
50gCarbs
28gFat
3gFibre
250 gServing
* Per serving · 250 g. May vary.
Allergens
🌾 Gluten
Rag Pudding
How to order / say it
Say it
Rag Pudding — [RAG Pud-ding]
Order
I'd like the Rag Pudding, please.
Say locally
A suet pastry filled with minced meat and onions, steamed to perfection.
Why try it?
Rag Pudding is a dish deeply rooted in Manchester's working-class history, offering a hearty taste of the practical comfort foods preferred by mill workers. It epitomizes the resourceful use of ingredients and technique that characterizes Northern English cuisine.
How it tastes
This dish has a savory, meaty filling encased in a soft yet slightly chewy pastry. The steaming process ensures a moist texture, bringing out the flavors of the seasoned beef and onions with a hint of herbaceousness.
Origin & History — first documented: 1820
Rag Pudding originated in the textile towns of North West England in the early 19th century, where textile workers wrapped meat-filled suet pastry in muslin for boiling, hence the name 'rag'. It was an economical meal for industrial families.
Recipe
Ingredients
- 🌾 500 g suet pastry
- 🥩 300 g minced beef
- 🧄 100 g onion
- 🧂 1 tsp salt
- 🧂 1 tsp black pepper
- 🌿 1 tsp thyme
Method
- 1 Roll out the suet pastry and fill with seasoned beef and onions.
- 2 Wrap the filled pastry in a cloth and secure tightly.
- 3 Steam the pudding for 2 hours.
- 4 Unwrap and serve hot.
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