List of savoury puddings

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This is a list of notable savoury puddings, defined as a savoury dish consisting of various ingredients baked, steamed, or boiled into a solid mass.

Puddings

NameImageOriginDescription
Black pudding -2021-07-24 Black pudding sausage, Trimingham, Norfolk.JPG United KingdomA classic addition to the full breakfast, this is a sausage made from pig blood.
Blodpalt SwedenA use-up pudding made from meat waste and flour.
Chireta SpainA Spanish version of haggis.
Dock pudding United KingdomIts main ingredients are the leaves of bistort (sometimes called "gentle dock" or "Passion dock," though it is not a member of the Rumex genus), together with oatmeal, nettles, onion, and seasoning to taste. Traditionally the pudding is fried in a frying pan along with bacon.
Drisheen IrelandSimilar to black pudding.
Flummadiddle United States, originally United KingdomA baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon, allspice, and cloves
Goetta Goetta at Price Hill Chili - Cincinnati, Ohio.jpg United StatesGround pork and oats boiled together with onions and seasonings, congealed into a loaf, sliced and fried as a breakfast item or sandwich filling.
Groaty pudding United KingdomMade with soaked groats.
Haggis HaggisDinner.jpg ScotlandA sausage-like pudding made from a sheep's stomach filled with lamb pieces and oats
Hasty pudding United StatesMade from corn and pork fat
Kačamak Mamaliga Moldova.jpg Southern EuropeThe dish is made of cornmeal. Potato, feta cheese or kaymak are sometimes added. Similar to the Italian polenta and Romanian mămăligă, it is prepared by boiling the mixture until it is thick or runny, depending on taste, and then mashing while the pot is still on the fire.
Moin moin MoinMoin London.jpg NigeriaIt is a steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh black pepper. It is a protein-rich food that is a staple in Nigeria.
Pease pudding Porridge made by boiling legumes
Pudding Corn Pudding Corn.jpg United StatesMade with corn and sometimes vegetables in small amounts.
Rag Pudding RagPudding Cooked.jpg United KingdomA steamed pudding, filled with mince and onions.
Red pudding Wiki red battered.jpg ScotlandA battered sausage served in fish and chip shops. It is similar to the saveloy.
Scrapple Scrapple comparison.jpg United StatesA breakfast pudding made from pork and bread scraps, often with mushrooms or onion.
Spoonbread Boone Tavern - October 2023 - Sarah Stierch 03.jpg United StatesA savoury soufflé-like dish based on cornmeal rather than wheat flour, served as a side dish.
Steak and kidney pudding Steak and Kidney Pudding.jpg Meat and gravy, in a suet pastry crust.
Tavuk göğsü Tavuk Gogsu.JPG TurkeyMade with chicken and milk.
Tiết canh Tiet.jpg VietnamA traditional dish of blood and cooked meat.
White pudding Irish breakfast.jpg United KingdomServed with or as a substitute for black pudding, this is another common full breakfast addition, as shown in the picture.
Yorkshire pudding Traditional.Sunday.Roast-01.jpg United KingdomThe British equivalent of a popover, this is made with roast drippings. It is a quintessential addition to the Sunday roast in some regions.

See also

Related Research Articles

<span class="mw-page-title-main">Yorkshire pudding</span> Traditional English side dish

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding" in print.

<span class="mw-page-title-main">Trifle</span> Custard dessert

Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.

<span class="mw-page-title-main">Suet</span> Raw, hard fat of beef or mutton found around the loins and kidneys

Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.

<span class="mw-page-title-main">Pudding</span> Dessert or savory dish

Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.

Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding.

<span class="mw-page-title-main">Bedfordshire clanger</span> English suet pastry

The Bedfordshire clanger is a dish from Bedfordshire and adjacent counties in England, such as Buckinghamshire and Hertfordshire. It dates back to at least the 19th century. It is still available at various bakers and served at some cafes, restaurants and local places of interest.

<span class="mw-page-title-main">Rag pudding</span>

Rag pudding is a savoury dish consisting of minced meat and onions wrapped in a suet pastry, which is then cooked in a cheesecloth. Invented in Oldham, the dish is also popular in Bury and Rochdale, and is eaten across the Lancashire area. Rag pudding pre-dates ceramic basins and plastic boiling bags in cookery, and so the cotton or muslin rag cloths common in Oldham were used in the dish's preparation during the 19th century. Rag pudding is similar in composition and preparation to steak and kidney pudding, and may be purchased from traditional local butcher's shops in Lancashire.

A suet pudding is a boiled, steamed or baked pudding made with wheat flour and suet, often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. The British term pudding usually refers to a dessert or sweet course, but suet puddings may be savoury.

<span class="mw-page-title-main">Sussex pond pudding</span> English dessert

Sussex pond pudding, or well pudding, is a traditional English pudding from the southern county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon enclosed in the pastry. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet.

<span class="mw-page-title-main">Cheese pudding</span> Pudding dish made with cheese

Cheese pudding is a pudding made with cheese, which unlike cheesecake can be served at room temperature or frozen.

<span class="mw-page-title-main">Potato babka</span> Potato and bacon dish found in Belarus and eastern Poland

Potato babka is a savoury dish, popular especially in Belarus and northeastern Poland, where it is known as babka ziemniaczana. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and sausage. It is oven-baked in a crock, and often served with a sauce of sour cream and pork flitch. Depending on recipe and cooking method, it may be either a flaky potato pie or a heavy potato pudding.

<span class="mw-page-title-main">Fruit pudding</span> Scottish dish in the form of large sausage

Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage.

<span class="mw-page-title-main">Carrot pudding</span>

Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding or as a sweet dessert.

<span class="mw-page-title-main">Stornoway black pudding</span> Esteemed blood sausage from the Western Isles, Scotland

Stornoway black pudding is a type of black pudding made in the Western Isles of Scotland.