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Manchester Rag Pudding (best eaten after beer)

Not so much a recipe, more a work of artisanal art. But still keeping in with the theme of this weeks Recipe Shed: MINCE.

This is the great north Manchester delicacy, Rag Pudding, which my dad cooked for me during my visit this week. In a nutshell, its mince, wrapped in suet pastry, which you then cook in its packaging (today, thats sellophane wrapping, but it used to be muslin cloth hence the term Rag Pudding).

I dont have a recipe for it, except to note that it is made of pure ingredients: minced beef, beef suet, salt and pepper. And thats about it. And its bloody gorgeous.

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Serve with my dads homemade mushy peas, chips and Harry Ramsdens chip shop curry sauce (or make your own from the katsu recipe I posted two weeks ago) and you have a pretty perfect meal. Works best after five-six pints of Holts bitter!

Feast your eyes¦

Manchester Rag Pudding (best eaten after beer), Lay The Table
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