Some posts here on ARoseTintedWorld may contain affiliate links. This means that if you click a link and buy a product or register, then I may receive a commission at no extra cost to you. I may also use products from the companies mentioned in these posts. Thank you for supporting my blog!
Happy 12th of December here at the Rose Tinted Advent Calendar. I am blogging every day up to Christmas Day, bringing all my Festive traditions and ideas to help your Christmas go with a bang instead of a fizzle.
Tradition is such a big part of my Christmas, is it for you? So today for the first time ever on my blog I am bringing you one of our traditional family Christmas recipes!
12th of December
But first as always,
The Advent Bag
Where is the Elf today?
The elf must be hungry too, as she is upside down in the cereal box in the kitchen. Good job that I am cooking today!
This recipe is for a savoury bread seasoning pudding that is a firm tradition in our family. It always reminds me of being little and going to my Granddad’s house. Our family always had it as a starter at Christmas, and I’ve just kept the tradition going.
Here in Yorkshire it is common to have Yorkshire puddings as a starter too, possibly as this helped to fill people up so people didn’t need as much meat. We’re a frugal lot in the North!
This recipe is particularly frugal, as it uses up stale bread, onions, sage and fat. All pretty common leftovers in fact. But I will be using fresh bread, and suet instead of fat. Bread doesn’t get a chance to go stale in our house!
You will need:
- About half a loaf (8 slices) of stale bread – but fresh will do – tear it up into breadcrumbs or shred with a hand blender
- 2 onions – chopped finely
- 1 large egg, or 2 small ones
- 50g of suet – or dripping if you have this. Granddad may also have used lard, or bacon dripping. Whatever was in!
- A packet of fresh sage, or 3tbsp of dried sage. You could also use other herbs if sage isn’t your thing.
- Salt and pepper to taste
- Butter to brown the onions
- Boiling water
(To dry the sage if you buy fresh – tear the leaves from the stalks from a whole pack of sage. Place the leaves in a single layer on a baking tray and place in an oven at 150 Celcius until they have totally dried. They take about half an hour)
How to make it
- Preheat the oven to 200C / 400F / Gas Mark 6
- Take the breadcrumbs and add about 250ml (half a pint) of boiling water. Mash it all together. Leave it to stand.
- Fry the chopped onions in some butter until softened.
- Add the onions, suet, dried sage, egg, and salt and pepper to taste to the breadcrumb mixture and stir it all together well.
- Then place in a baking tin – keeping it about 3cm or an inch thick. Bake for 40 minutes to an hour, or until golden brown and solidly cooked through.
Slice and serve hot with gravy. Can also be reheated or eaten cold. It is absolutely one of my favourite parts of the Christmas feast!
Music of the Day
With all this talk of pudding, there can only be one choice of song for today. Wham! with Last Christmas. The Pudding Mix, obviously.
(Ok, Ok..I could have had “We Wish You A Merry Christmas” too!)
Have a wonderful 12th of December and see you tomorrow for more treats!
Enjoyed this? Why not read my other Advent posts?
Fancy winning some snow? (really) – giveaway on my Facebook page until the 15th of December!