Omg!!!! My Mum used to make this every week, and as a boy I adored it. I have trouble getting from recliner to loo these days - but I'd walk 100 miles for this stuff. She called it 'clouty pudding', though it wasn't crispy, just so delicious all our mouths watered as we desperately waited. She passed many years ago. And while I enjoy cooking, I had no idea how to make it, nor can any surviving family remember. We were as poor as church mice, but our one luxury was the best butcher mince we could afford. Just once a week, and only then if we had the 'points.' It was never the same twice - that clout would hold whatever we had to hand. Thanks from the bottom of my heart.
I'm a 90 year old Londoner and this takes me back a bit. My mother used to make her 'Meat Puddings' like this and washed and kept her pudding cloths for reuse. Another memory jogger to have a go at. Thanks, Rik.
I use old bits of clean sheet for all my kitchen stuff like straining fruit jellies. My mum did the same. These were old sheets that had been turned but got past that stage so nice and thin. 😊
I'm a Lancashire Lass and my Mum always made these puddings.Thankfully she showed me how to make them.My son and Grandsons love these when I make them.Thank you I must make them again soon xxxxxx
Yes I'm a Lancashire Lass, too, and my mother used to steam these in a pressure cooker! She used chopped up steak instead of minced meat! She called it "Beef steak Pudding"! My dad would be in his glory eating it on a cold, wintry day! THANK YOU! for bringing back this memory! And recipe! Don't know if I can find suet in our market here in the summer, it's more of a winter request for bird feeders! Thank you Rik!!
I'm from Lancashire, and my Grandma used to make this every Thursday. You have got the recipe spot on. Thanks you've brought back some wonderful memories.
@@BackyardChef Yes, my grandma nearly always made them with minced beef; occasionally, she would use minced lamb with carrots and onions. I've tried to make them but they never tasted how I remember them. Your video has inspired me to make them again. Another of her favourites was butter pies, now they are cheap to make and absolutely delicious!
@@BackyardChef Do you think the rag pudding with the cubed meat was the earlier generation of steak & kidney puddings? (Babies heids in Scotland & babbies' heads in N England). Once the ceramic pudding basin came along & was cheap enough to buy, it made it easier to cook than using a cloot. Although I suppose the steak & kidney pudd could have come from some of the French (though it could be British or Russian) savoury charlotte recipes?
Snap, Greeneyes. My old Nan used to make this every week and it was Gorgeous. I'm 82 now but this brought back so many memories. Had it with ALL home grown vegetables in season and Gravy made like it should be, with boiling water from the veg. 70 years ago eh? I can see Nan now, dashing about serving up Dinner while Grandad sat reading his paper. Happy Days that, unfortunately, kids don't have now.
@@greeneyes5919 Wow, I've not had a proper butter pie since I visited a mate at Lancaster Uni in 1988. I've made onion, potato & cheese pies at home myself, but the taste is never quite the same. But that was going from memory. I wonder if I missed a secret ingredient.
You are addicted to watch Ric. I must stop watching you untill the evening as i cant get anything done around the house. Im not complaining though! These old recipes are just fascinating to watch and your obvious delight in tasting the finished product makes me smile. Thank you very much for bringing all the nostalgia back into our lives.x
This is the one recipe that my mother used to make really well. However, she made it as one long pudding and cut it up to serve it. Also, hers was more moist and much darker so when she cut into it the gravy spilt out onto the plate. No doubt families all had their own way of doing it. I will have to get my wife to cook it as I do miss it. Thanks.
I've never heard of a Rag Pudding? But it's a must try. So many recipes. I'm starting with the Pan Haggarty. I'm loving everything. They're all fantastic. Keep them coming . I see people are asking for a recipe book. I think it's a must.
I think this is the same as what i know as steak pudding/steak and kidney pudding, i'm from Lancs myself., I looked it up and it said the difference is that rag pudding was made in a cloth but all proper puddings where, so i think it's more commonly known now as a steak pud now either way they are damned tasty.
What a little gem of a recipe. I love that it’s cheap, filling and can be modified to use up what you have in the fridge/cupboard. Definitely giving this one a try, pretty sure my 81 yo Dad (who lives with us) will love this. I have plenty of homemade gravy stored up in my freezer because anytime I get a pan or baking dish with good fond, that I’m not using in that recipe, I make gravy to store in the freezer for savoury mince, pies, etc. If you ever run out of video ideas a series on making all these traditional foods more modern would be interesting. Thanks again for all you do Rick, I truly appreciate you.
I have made these for years than I care to remember. In the War the British Restaurant would make it great long oblong round tins which were closed with side clips. When they were opened you had the long pudding which would be cut into good sized pieces. Served with mashed potato, veg and plenty of thick gravy. Yum!
@@BackyardChefThird vote for a recipe book! I don’t trust the internet to preserve things - one of my favourite Cornish recipe blogs was taken down last year and recipes that I used several times a year for the last decade and a half just gone forever. I’ve checked the way back machine but it’s not there. But old issues of Farmers Weekly magazines and their recipe collection are still around from 70 years ago and will be for another hundred years
I had forgotten about this. Your video brought back taste memories from 70 years ago when my mother made it. Thank goodness she did her time as a pastry cook and confectioner in the forties in Liverpool. 20 year later in Australia , Saturday was her pie day. As a teenager my mates would come around by the way. Knowing that she would always make sure they had some to eat. Dad would come home later in the day after watching local football and a pub visit. . He always said “ Pies tonight?” to a reply of. “ you need to get home earlier’ I’ll make you some poached eggs on toast. “ I think he was grateful when my brother and I left home and at last he could eat his pie.😂
Thank you for the Lancashire Recipe. My mother's family came from Lancashire but recipes known were not passed down for future generations in America to have. I will make this recipe and serve when my sister visits me next. All the people in my family born in Lancashire have died so this recipe will be a remembrance and a bit of history for me to share and enjoy. I have subscribed and look forward to future recipes. All the best.
This reminds me of cooking with my gran we used to hold a finger on the string when she tied up the puddings , love your trivet tip and thank you for the way of making it look more appealing by popping it in the oven great recipe Rik thank you for the memories too , Amanda xx💕
These old fashioned boiled pudding are just the best:) Created by simple folk with no oven, and still made delicious food with what they had. Thanks Rik.
Oh not had one of these in ages. You've fair put me in the mind for one over the weekend. Instead of or in addition too, you can add some mushroom ketchup to the mix to boost the umami & give it a bit of colour. Something they would have had access to from the 1600's. There's a wee trick I learned when being taught to make clootie dumplings as a bairn. If you want a rounder, more cannonball shape, use the string to tie the dumpling/pudding to a stick or wooden spoon that'll bridge the top of the pan. This holds the cloot taught & ball shaped & also makes for a smoother skin. For big dumplings it also stops it sitting on the bottom of the pan where it can get too hot. My folks kept a special stick for this that sat on top of one of the cupboards. As the steam causes the wood to soften it'll bow down under the weight when cooking, so next cook it'd be turned upside down. A lesson I learned the first time I made one on my own is hand wash the cloth by hand. If you put in in the washing machine with modern soap powders it'll pick up the scent of the soap - & it can spoil a pudding next time you cook one, horrible. Cheers again, looking forward to scoffing one at the weekend now. 👍
Thanks for sharing your tip! Loved reading. Just had a request for mushroom ketchup. The pre runner to the ketchup we know now. I will probably make that a little later. Best, Rik
@@BackyardChef Clootie dumplings were a big favourite in our house, everyone got one for their birthday & I'm still partial to one. Love a slice fried up in the bacon fat with a Sunday fry-up. Or just buttered with a slab of sharp cheddar on top. Look forward to seeing your mushroom ketchup episode. I started making it years back as I got a load of soil from a local mushroom farm to use as mulch on my garden. It kept producing mushrooms so I'd often have a glut, drying some & making ketchup with the rest was the way to go. Sometimes do it with wild mushrooms too if its a mast year & there are too many to dry. Great channel, haven't watched them all yet as I'm trying to limit my screen time. But you awaken a lot of food memories with the stuff you cook. Food history is a bit of a passion of mine so it fits the bill perfectly. Cheers James.
I come from Norfolk and when I was child in the 1950s, we called this very same dish "baby's heads". As you say, it is a phenomenal dish. So tasty, good and filling. My mum always made an extra one because my dad would like it fried the day after. Overnight it goes quite firm, and she would cut it into quite thick slices and fry it in bacon fat or pork dripping.
My paternal grandmother was born in Crompton in 1891 and came to America in 1908. When her son (my Dad) married my Mom she taught her how to make what we called either Grandpop's Pudding or Soup in a Rag. It was so simple but we all loved it. She didn't use suet, and I'm not sure but I think she used a Crisco pastry, beef cubes and sliced potatoes. I never realized it was a popular food back in England until I found this video. It's been 45 years since I've had it and my memory is a little fuzzy but your video has inspired me to try and replicate it.
@@elizabethsedgewick7404 Hi Elizabeth I'm not sure what you mean by sj but if it's where her family was in Crompton she called it Jubilee. Her father was William Turner and her mother was Deborah Buckley. Been doing ancestry research on them lately.
@@klcheetah I'm sorry. I hit the send button before I'd finished the message. Ignore sj. Jubilee is a 2 minute walk from my house. Those names ( Turner) aren't familiar to me but somewhere in my distant memory maybe. I made rag puddings this week 😄
I grew up in Lancashire and my Grandma used a piece of muslin for her puddings which were boiled in a big pan on her open range, which was in use till the 1970's. It had an oven on one side, the fire and a hot plate on the other side with a huge black kettle for the hot water. The range shone when it was black-leaded and buffed up. I still have the kettle and clean the brass lid with brasso.
My next door neighbour, Aunt Jess, used to look after me during the school’s holidays. She made a rag pudding, I remember it being flavoured with bacon. Whatever, it was bloody marvellous !
@chadbridges4304 I think my husband will cry tears of joy if I serve this up to him with gravy and mushy peas! I just won’t let on that it’s a Lancashire dish. 😉
As so far, this one recipe is the best I have seen you make. Suet is the best addition to use in this type or even many others alike of cooking I believe. Mouth watering and filling too. Suet dumplings are world renowned and to make a good dumpling you only need practice. Cheers buddy.
Thankyou for your wonderful rag pudding recipe. I'm 7yrs old I can remember my granny cooking for my dad when he got home from working at the pit. Always remember the smell the taste was out of this world. Good old fashioned cooking at itself. I am going to be having a go. Where could I get the linen is it special stuff will any white sheet linen be ok. Please keep some of these recipes going . Thankyou so much. Sarah Wigan
My mother would steam plum pudding, with suet, in a rag. She also used rags to bandage wounds and injuries. I can picture her, after wrapping a wonky wrist, tearing off a strip from a clean threadbare sheet, reserved for this purpose, to tie it up securely.
Heavy snow here in Yorkshire mate that would go down a treat😋 (even though it's from our mortal enemy Lancashire .. BOO) only kidding Lancashire folk! Keep them coming Rik!!!
This is a great Dish Rick tried it last night for the first time but well experienced at making Staek and Kidney puddings and bacon and onion roly-poly puddings all ways steamed, simmered submerged and baked. I can see lots of ideas with this will try it with a Bootie style filling or even a mince curry filling.
Ive cooked a bacon and onion suet pudding back when money was tight. Same method as steak and kidney, but didn't take as long. You should try and show that on your channel.@@BackyardChef
Never heard of these ones, but that looks amazing❤ Love the fact that u give us these loveky old recipes from ur country for us(all over world) to enjoy Thankyou to u ❤👋🇫🇮
Suet pastry is my favourite ; it definitely gives a unique flavour . Could probably eat just the pastry with some onion gravy and feel satisfied. I would even be tempted to put a lovely aromatic curry in there . Bet you can taste that,
Hi, I'm from the northeast of England and I was really interested in your recipe. When I was young, my gran made this using cubed beef with onions or kidney. She used a bit of Compton's gravy powder to give the meat a bit of colour as it could be quite pale otherwise. She made a big one rather than your size, and used a linen cloth which she fastened with some safety pins. We knew it as 'pot pie'. I remember it as being tasty but a bit claggy, I couldn't eat much of it! 🙂
Chef I love all your recipes…..I am a passionate cook, and we do like very similar categories of cooking so I have a lot to work through….I have never cooked a boiled Christmas pudding in a cloth like my mother…..I will make this pudding you have showed us today to get experience with this method….Thank you so much …..❤
My mum used to make bacon pudding which was bacon rolled in suet; she used to wrap it and tie the ends in a cotton cloth that she previously boiled before using; she simmered it in the same way as you gave,and it was delicious.
@@BackyardChef and she did the same minced beef & onion pie like yours,called plate pie. She was a fabulous cook,I always asked her to write down her recipes,methods,but she never did,it was all in her head,I unfortunately for me,so when I see someone such as your good self doing these meals I'm all over them....thank you very much indeed.
This is great. I dont have the recipe but my Gran who was from Shropshire, before she moved to Canada, made this all the time..she used to boil the mince with onion and seasoning and thenstrain the meat onion and make a meat jelly roll. The bouillon was kept and then used on a slice of cooked pudding as a gravy. .Im in my seventies so Ill be making this at least once, Thanks
Another belter Rik. I used to go to a Chipie in Wigan when I was working there and they used to sell these, but as you said, they were crisped up. One of those with Chips and Onion Gravy used to go down a treat. Cheers Rik 👍👍
I think I’m going to try it both ways, crisped up and stodgy. I kind of love the idea of it being like a massive dumpling (the way Rick has made it in the video).
My father was evacuated during the War as a boy, to Wales. The lady of the household cooked a rag pudding in a printed tea towel, so it came out with a splodgy blue pattern imprinted on the pastry. Tasted good, he said!
Wow,look at your subbies in just over a week of celebrating 50k...lovely jubbly. When I get hold of some suet in the future I will definitely want to make this.
Hi there, I do enjoy your cooking so much I cant stop looking at your recipes. I have to say I wish you... wait I am a Christian an a wish not so good... But I will pray for you that you will even do better than expected , Your cooking is AWESOME Keep going my friend and God WLI BLESS YOU. from Corne
I do living history in America and learned puddings a few years ago, cook them often at events. Back packing I carry a hunters pudding, and slice some to fry for breakfast on the trail
I saw a Romany girl make something similar. She rolled bacon and onions up in the dough like a strudel, wrapped it in muslin and steamed it. I tried it, but I don't think I used enough suet, it was a bit dense and heavy. I'll probably make smaller ones and cook them on top of a hot pot, like my mother did dumplings. Thanks for the reminder.
This was a fun cooking demonstration. I never heard of Rag Pudding. But I'm Spanish living in California where there are Chinese Dim Sum Restaurants on every corner. When I saw you making these, I right away thought of Pork Buns, just like you mentioned. They look so yummy. Question: was that cheese cloth you used? Anyway, I may have to try this one also. I just love watching you cook. You are so knowledgeable and make it look so easy. Thank you for your easy going attitude towards cooking. You take the what seems impossible from others' cooking shows and put back the 'Simple' in the equation. Keep cooking Chef Rik. I'll keep watching .😊❤
Wow, Thank you! You are so kind. Some do call it cheese cloth - its 100% cotton. Let's keep it simple on here then everyone can enjoy. All the very best, Rik
My mother was from Hertfordshire, and she used to make a bacon and onion pudding, salt and lots of white pepper. A big one in a tea towel sized pudding cloth. It was delicious served as is with Pease Pudding and vegetables and a bit of the cooking liquid as a gravy. I have never seen anyone else cook anything like it. Do you know if ut had any traditional roots. I see a pudding made with suet pastry with bacon and onion, but it's baked. I would be interested in your thoughts. I will, however, highly recommend it as a splendid taste of British food at uts best. ❤
There are many variations around the country of suet cooked dishes. ingredients changing by region. All delicious. Some boiled some steamed. Sounds like your mum had a great recipe. Thank you. Best, Rik
I have some crackers lined up. Have a nice one from Orkney. I am looking forward to making that. Hope they get your approval - Best, Rik@@lizhannah8412
Was Graham Kerr' The Galloping Gourmet?' I used to watch him all the time on PBS TV here in the U.S. and you're right Chef Rik is a good reminder of Graham Kerr. Thanks😊
I’m a southerner and I remember my nan making these , with big chunks of steak and onions beautiful! - what kind of cloth is that called you cooked them in Rick? Love the recipes mate keep up the fab work!
I have Lancastrian roots & family members who said they had never heard of them. But my gran who lived in Devon, but came from Oldham used to make similar. I'll have to give it a go as my grandson loves my dumplings, so he'll wolf this down I'm sure. I now live in Blackpool, having gone moved up to North West from Devon.
Great video! My Granny used to make 'suet apple dumpling'(rag pudding). One like a clootie but suet pastry with slices of apple in it. I think she used unbleached calico to boil it in. I don't know the recipe amounts or how long boiled. Do you know? (It never went in the oven either) This brought back happy memories)❤
They look fantastic. I thought they were reminiscent of Asian Bao buns as well. I wondered how the pastry of the pudding compared to the soft fluffiness of the Bao buns you have had?
This looks like a big steamed Dim Sim. It looks tasty too. I think I’ll have a go at this. Rik have you done a video for steak and kidney pudding, I’ve made steak and kidney pies plenty and I love them but I want to. See how a steak and kidney pudding is made, like my Mum used to make. I used. Love it and then she stopped using suet cos my Dad got a few things wrong with him and he couldn’t react it any more. I purchased some suet a fern weeks ago, got the last box but haven’t used it yet. I did look through all your videos but never saw one. If I’ve missed it could you please give me the link and if you haven’t done one do you think you could make one, PLEASE.
Aa-yup! Interesting recipe, and I see sooooo many variations and enhancements already in my head. Kind of a shame that you can't eat it out of hand really because it might make great after-pub food...
Another recipe o have never tried. It looks stodgy- is it? I think your idea of putting them in the oven to crisp up and brown off it a good one- it would make it more appealing. Thanks for sharing. ❤
There is a swedish version of this called "kroppkakor". This literally translates to "body cakes" probably the meaning of the dish having some "body". They are made with a dough consisting of mashed potatoes, flour, salt and egg, filled with already fried pork belly with onions, seasoned with allspice and black pepper. The pork filling is placed inside the dough which is made to balls and they are boiled for 10 to 12 minutes (without cloth), and served with sugar mascerated lingonberries and melted butter. Throughout sweden there are also regional versions of this dish, with or without potatoes, with only rye, or with pork inside or outside the dough.
Lancashire Dim sum 👍
Exactly! Best, Rik
That’s hilarious 😆
Its hilariously delicious. Real old fashioned food. Yum!@@jacquelinehillson9589
@@BackyardChefHi Rik, what fat ratio should the mince be? Thanks for your tutorials 😊
Ive no idea, I don't cook like that. I walk along see what I like to cook and buy it. Best, Rik@@debrajessen7975
Omg!!!!
My Mum used to make this every week, and as a boy I adored it. I have trouble getting from recliner to loo these days - but I'd walk 100 miles for this stuff. She called it 'clouty pudding', though it wasn't crispy, just so delicious all our mouths watered as we desperately waited.
She passed many years ago. And while I enjoy cooking, I had no idea how to make it, nor can any surviving family remember.
We were as poor as church mice, but our one luxury was the best butcher mince we could afford. Just once a week, and only then if we had the 'points.' It was never the same twice - that clout would hold whatever we had to hand.
Thanks from the bottom of my heart.
Thank you. Hope you enjoy. Best, Rik
I'm a 90 year old Londoner and this takes me back a bit. My mother used to make her 'Meat Puddings' like this and washed and kept her pudding cloths for reuse. Another memory jogger to have a go at. Thanks, Rik.
Thank you for sharing. You are very welcome. Best, Rik
I use old bits of clean sheet for all my kitchen stuff like straining fruit jellies. My mum did the same. These were old sheets that had been turned but got past that stage so nice and thin. 😊
Good tip! Best, Rik@@helenamcginty4920
Lovely to read this. I would love t hear about your old days
I'm a Lancashire Lass and my Mum always made these puddings.Thankfully she showed me how to make them.My son and Grandsons love these when I make them.Thank you I must make them again soon xxxxxx
Wonderful! Hope you all enjoy. Best, Rik
Yes I'm a Lancashire Lass, too, and my mother used to steam these in a pressure cooker! She used chopped up steak instead of minced meat! She called it "Beef steak Pudding"! My dad would be in his glory eating it on a cold, wintry day! THANK YOU! for bringing back this memory! And recipe! Don't know if I can find suet in our market here in the summer, it's more of a winter request for bird feeders! Thank you Rik!!
I'm from Lancashire, and my Grandma used to make this every Thursday. You have got the recipe spot on. Thanks you've brought back some wonderful memories.
You are very welcome. Thank you. Some make with cubed beef, I'm certain the old recipes were minced beef. Best, Rik
@@BackyardChef Yes, my grandma nearly always made them with minced beef; occasionally, she would use minced lamb with carrots and onions.
I've tried to make them but they never tasted how I remember them.
Your video has inspired me to make them again.
Another of her favourites was butter pies, now they are cheap to make and absolutely delicious!
@@BackyardChef Do you think the rag pudding with the cubed meat was the earlier generation of steak & kidney puddings? (Babies heids in Scotland & babbies' heads in N England).
Once the ceramic pudding basin came along & was cheap enough to buy, it made it easier to cook than using a cloot.
Although I suppose the steak & kidney pudd could have come from some of the French (though it could be British or Russian) savoury charlotte recipes?
Snap, Greeneyes. My old Nan used to make this every week and it was Gorgeous. I'm 82 now but this brought back so many memories. Had it with ALL home grown vegetables in season and Gravy made like it should be, with boiling water from the veg. 70 years ago eh? I can see Nan now, dashing about serving up Dinner while Grandad sat reading his paper. Happy Days that, unfortunately, kids don't have now.
@@greeneyes5919 Wow, I've not had a proper butter pie since I visited a mate at Lancaster Uni in 1988. I've made onion, potato & cheese pies at home myself, but the taste is never quite the same. But that was going from memory. I wonder if I missed a secret ingredient.
You are addicted to watch Ric. I must stop watching you untill the evening as i cant get anything done around the house. Im not complaining though! These old recipes are just fascinating to watch and your obvious delight in tasting the finished product makes me smile. Thank you very much for bringing all the nostalgia back into our lives.x
Thank you. Best, Rik
This is the one recipe that my mother used to make really well. However, she made it as one long pudding and cut it up to serve it. Also, hers was more moist and much darker so when she cut into it the gravy spilt out onto the plate. No doubt families all had their own way of doing it. I will have to get my wife to cook it as I do miss it. Thanks.
Sounds great! My mouth is watering, love the gravy spilling out. Thank you for sharing. Best, Rik
I consider gray one of the basic food groups !@@BackyardChef
I've never heard of a Rag Pudding? But it's a must try. So many recipes. I'm starting with the Pan Haggarty. I'm loving everything. They're all fantastic. Keep them coming . I see people are asking for a recipe book. I think it's a must.
Hope you enjoy the recipes. A book in the future. Thank you. Best. Rik
I think this is the same as what i know as steak pudding/steak and kidney pudding, i'm from Lancs myself., I looked it up and it said the difference is that rag pudding was made in a cloth but all proper puddings where, so i think it's more commonly known now as a steak pud now either way they are damned tasty.
@@BackyardChef Looking forward to a book but the videos are a great help /demonstration
I remember my Nanna making this, usually one big pudding & she definitely used suet. I loved it.
Thanks for sharing. Yes. I remember a big pud being served up! Best, Rik
Rik, if you made one big pudding would you need to cook it longer?
What a little gem of a recipe. I love that it’s cheap, filling and can be modified to use up what you have in the fridge/cupboard. Definitely giving this one a try, pretty sure my 81 yo Dad (who lives with us) will love this. I have plenty of homemade gravy stored up in my freezer because anytime I get a pan or baking dish with good fond, that I’m not using in that recipe, I make gravy to store in the freezer for savoury mince, pies, etc. If you ever run out of video ideas a series on making all these traditional foods more modern would be interesting. Thanks again for all you do Rick, I truly appreciate you.
Wow, thank you. I appreciate you too! Best, Rik
Yes I'm a rural Australian and my Japanese cafe has closed down. I'm thinking vegetarian dumplings cooked this way.
I have made these for years than I care to remember. In the War the British Restaurant would make it great long oblong round tins which were closed with side clips. When they were opened you had the long pudding which would be cut into good sized pieces. Served with mashed potato, veg and plenty of thick gravy. Yum!
Rik, you never fail to amaze me with your incredible recipes. Why have you not made a recipe book??? 10/10 yet again. 🤤
Maybe one day! I'm only just understanding TH-cam - Thank you. Best, Rik
I agree a recipe book is needed😊
Thank you. Best, Rik@@Patricia-u8d3d
@@BackyardChefThird vote for a recipe book! I don’t trust the internet to preserve things - one of my favourite Cornish recipe blogs was taken down last year and recipes that I used several times a year for the last decade and a half just gone forever. I’ve checked the way back machine but it’s not there. But old issues of Farmers Weekly magazines and their recipe collection are still around from 70 years ago and will be for another hundred years
I had forgotten about this. Your video brought back taste memories from 70 years ago when my mother made it. Thank goodness she did her time as a pastry cook and confectioner in the forties in Liverpool. 20 year later in Australia , Saturday was her pie day. As a teenager my mates would come around by the way. Knowing that she would always make sure they had some to eat.
Dad would come home later in the day after watching local football and a pub visit. . He always said “ Pies tonight?” to a reply of. “ you need to get home earlier’ I’ll make you some poached eggs on toast. “
I think he was grateful when my brother and I left home and at last he could eat his pie.😂
Thanks for sharing, loved reading this. Best, Rik
Thank you for the Lancashire Recipe. My mother's family came from Lancashire but recipes known were not passed down for future generations in America to have. I will make this recipe and serve when my sister visits me next. All the people in my family born in Lancashire have died so this recipe will be a remembrance and a bit of history for me to share and enjoy. I have subscribed and look forward to future recipes. All the best.
Check back in tonight there will be another one. The forerunner to a popular dish here in the UK. Best, Rik
Try also Lancashire hotpot if you haven't allready.
This reminds me of cooking with my gran we used to hold a finger on the string when she tied up the puddings , love your trivet tip and thank you for the way of making it look more appealing by popping it in the oven great recipe Rik thank you for the memories too , Amanda xx💕
Thanks for watching, Amanda. Great memories those. Best, Rik
The finger on the string😅 bet it got caught..
Yes sometimes but it was so worth it 😂
These old fashioned boiled pudding are just the best:) Created by simple folk with no oven, and still made delicious food with what they had. Thanks Rik.
Agreed! They were proper cooks - I love them. I would love to go back in time and stand alongside some of these people and learn. Best, Rik
Oh not had one of these in ages. You've fair put me in the mind for one over the weekend.
Instead of or in addition too, you can add some mushroom ketchup to the mix to boost the umami & give it a bit of colour. Something they would have had access to from the 1600's.
There's a wee trick I learned when being taught to make clootie dumplings as a bairn. If you want a rounder, more cannonball shape, use the string to tie the dumpling/pudding to a stick or wooden spoon that'll bridge the top of the pan. This holds the cloot taught & ball shaped & also makes for a smoother skin. For big dumplings it also stops it sitting on the bottom of the pan where it can get too hot. My folks kept a special stick for this that sat on top of one of the cupboards. As the steam causes the wood to soften it'll bow down under the weight when cooking, so next cook it'd be turned upside down.
A lesson I learned the first time I made one on my own is hand wash the cloth by hand. If you put in in the washing machine with modern soap powders it'll pick up the scent of the soap - & it can spoil a pudding next time you cook one, horrible.
Cheers again, looking forward to scoffing one at the weekend now. 👍
Thanks for sharing your tip! Loved reading. Just had a request for mushroom ketchup. The pre runner to the ketchup we know now. I will probably make that a little later. Best, Rik
@@BackyardChef Clootie dumplings were a big favourite in our house, everyone got one for their birthday & I'm still partial to one. Love a slice fried up in the bacon fat with a Sunday fry-up. Or just buttered with a slab of sharp cheddar on top.
Look forward to seeing your mushroom ketchup episode. I started making it years back as I got a load of soil from a local mushroom farm to use as mulch on my garden. It kept producing mushrooms so I'd often have a glut, drying some & making ketchup with the rest was the way to go. Sometimes do it with wild mushrooms too if its a mast year & there are too many to dry.
Great channel, haven't watched them all yet as I'm trying to limit my screen time. But you awaken a lot of food memories with the stuff you cook. Food history is a bit of a passion of mine so it fits the bill perfectly.
Cheers James.
Cheers, James. Tips on the ketchup most welcome, before I make it. Best, Rik@@Getpojke
I come from Norfolk and when I was child in the 1950s, we called this very same dish "baby's heads". As you say, it is a phenomenal dish. So tasty, good and filling. My mum always made an extra one because my dad would like it fried the day after. Overnight it goes quite firm, and she would cut it into quite thick slices and fry it in bacon fat or pork dripping.
Oh yes! My mouth just watered! Thanks for sharing. Best, Rik
@@BackyardChef babby's y'ead and chips is a regular request at Chippy's around Wigan
My paternal grandmother was born in Crompton in 1891 and came to America in 1908. When her son (my Dad) married my Mom she taught her how to make what we called either Grandpop's Pudding or Soup in a Rag. It was so simple but we all loved it. She didn't use suet, and I'm not sure but I think she used a Crisco pastry, beef cubes and sliced potatoes. I never realized it was a popular food back in England until I found this video. It's been 45 years since I've had it and my memory is a little fuzzy but your video has inspired me to try and replicate it.
Thank you. Best, Rik
Hi. I just read your text on rag pudding. I live in Crompton. Born and bred. Love rag pudding. What was sj
@@elizabethsedgewick7404 Hi Elizabeth I'm not sure what you mean by sj but if it's where her family was in Crompton she called it Jubilee. Her father was William Turner and her mother was Deborah Buckley. Been doing ancestry research on them lately.
@@klcheetah I'm sorry. I hit the send button before I'd finished the message. Ignore sj.
Jubilee is a 2 minute walk from my house. Those names ( Turner) aren't familiar to me but somewhere in my distant memory maybe.
I made rag puddings this week 😄
Reminds me off bacon and onion dumpling my mum made in 60s. Gorgeous
Good memories. Thank you. Best, Rik
I grew up in Lancashire and my Grandma used a piece of muslin for her puddings which were boiled in a big pan on her open range, which was in use till the 1970's. It had an oven on one side, the fire and a hot plate on the other side with a huge black kettle for the hot water. The range shone when it was black-leaded and buffed up. I still have the kettle and clean the brass lid with brasso.
Fantastic memories, thank you for sharing. Best, Rik
My Grannie in Inverness used to make this & Clottie Dumplings for us, using the beef suet. Loved them. Thanks for the memories
My pleasure! Clootie here on the channel th-cam.com/video/297b384N-kw/w-d-xo.html Best, Rik
I am 78 years old and was brought up on this great Pudding, we lived in a Lancashire mill town,
Hi, Maureen. Good memories, good food. Best, Rik
@@maureenhartley1093 those puds were brilliant in winter. My grandma used to say "eat up they stick to your ribs and keep you warm" 😂😂
Well done Rik. I love food and cooking, it's great to see old, traditional food which I've not heard of but am willing to try making.
Thank you. Best, Rik
I had one from a chip shop behind Rochdale football ground when I watched a game there a few years ago.
Thank you. Sounds amazing! Best, Rik
My next door neighbour, Aunt Jess, used to look after me during the school’s holidays. She made a rag pudding, I remember it being flavoured with bacon. Whatever, it was bloody marvellous !
Sounds good. The pudding is very adaptable to different ingredients. Those folks in the days gone by knew what they were doing. Best, Rik
Another winning winter warmer to try.
Would be nice with some mash or chips, mushy peas and gravy😋
On the same wave length. Best, Rik
Oh yes! I agree. Best, Rik
@chadbridges4304 I think my husband will cry tears of joy if I serve this up to him with gravy and mushy peas! I just won’t let on that it’s a Lancashire dish. 😉
Eating another side of carbs with this is a stretch too far, as is the gravy. Yikes.
We all have choices, Yikes@@Hoozpoppin
As so far, this one recipe is the best I have seen you make. Suet is the best addition to use in this type or even many others alike of cooking I believe. Mouth watering and filling too. Suet dumplings are world renowned and to make a good dumpling you only need practice. Cheers buddy.
Thank you. Best, Rik
Thanks Rick great dish old fashioned love it definitely going to make this recipe 👍👍
Thank you. Best, Rik
Thankyou for your wonderful rag pudding recipe. I'm 7yrs old I can remember my granny cooking for my dad when he got home from working at the pit. Always remember the smell the taste was out of this world. Good old fashioned cooking at itself. I am going to be having a go. Where could I get the linen is it special stuff will any white sheet linen be ok. Please keep some of these recipes going . Thankyou so much.
Sarah Wigan
My pleasure 😊Any linen - I use 100 cotton for all my steaming etc. Cheese. Best, Rik
My Mum used to make steak and kidney pudding like this and also onion pudding.They were both lovely and filling.
Thank you. Best, Rik
Hi Rik, yet another delish and belly filling dish thank you.
Glad you enjoyed it. Best, Rik
My mother would steam plum pudding, with suet, in a rag. She also used rags to bandage wounds and injuries. I can picture her, after wrapping a wonky wrist, tearing off a strip from a clean threadbare sheet, reserved for this purpose, to tie it up securely.
Great memories right there, Paul. Best, Rik
Heavy snow here in Yorkshire mate that would go down a treat😋 (even though it's from our mortal enemy Lancashire
.. BOO) only kidding Lancashire folk! Keep them coming Rik!!!
I've heard mate - sounds like it for a couple of days - take it steady, keep wrapped. Thanks. Best, Rik
This is how I make my Christmas pudding. I love the skin that the flour and boiling makes.
Sounds great! Like a clottie. Thank you. Best, Rik
This is a great Dish Rick tried it last night for the first time but well experienced at making Staek and Kidney puddings and bacon and onion roly-poly puddings all ways steamed, simmered submerged and baked. I can see lots of ideas with this will try it with a Bootie style filling or even a mince curry filling.
Sounds good! Thank you. Best, Rik
I’m a Londoner we do one of these with bacon and onions, apparently called a gypsy pudding I make it a lot in the winter
Interesting. Thanks for sharing. Best, Rik
Ive cooked a bacon and onion suet pudding back when money was tight. Same method as steak and kidney, but didn't take as long. You should try and show that on your channel.@@BackyardChef
Oh, what a good idea using a trivet, I would never have thought of that!
Thank you. Best, Rik
Smiled to see the trivet.
I have to admit that my mouth wouldn’t stop watering. I am going to try this with elk, since I have so much of it.
Thank you. Best, Rik
Yummy..reminds me of the dinners we had as kids.. mum use to do a bacon roly poly in rags too.. I made them when my kids were growing up too
Lovely. Thanks for sharing. Best, Rik
Can't wait to try these! Thanks from Texas! 🤠
Hope you enjoy. Best, Rik
Thank you very much for sharing this recipe, It triggered an avalanche of culinary ideas for me to try!
Fantastic! That's what this channel is about. If any work out feel free to share. Thank you. Best, Rik
Thanks for all your cooking and clear instructions Rik, I'll be giving this one a try when I get home. Phenomenal🥟
Its an old timer. Hope you enjoy. Thank you. Best, Rik
Another simple but excellent dish.
Yes, thanks. Best, Rik
Never heard of these ones, but that looks amazing❤
Love the fact that u give us these loveky old recipes from ur country for us(all over world) to enjoy
Thankyou to u ❤👋🇫🇮
My pleasure 😊 Best, Rik
I'm gonna do that this weekend with some sliced baked Potatoes and my fav Brussel Sprouts. love these oldie but goody meals ta kindly.
Hope you enjoy. You are very welcome. Sounds like a plan. Best, Rik
Suet pastry is my favourite ; it definitely gives a unique flavour . Could probably eat just the pastry with some onion gravy and feel satisfied. I would even be tempted to put a lovely aromatic curry in there . Bet you can taste that,
Great idea. Best, Rik
Oooooo that looks yummy, i love suet dishes. Great easy to follow, step by step recipes.
Thank you. Best, Rik
Hi, I'm from the northeast of England and I was really interested in your recipe. When I was young, my gran made this using cubed beef with onions or kidney. She used a bit of Compton's gravy powder to give the meat a bit of colour as it could be quite pale otherwise. She made a big one rather than your size, and used a linen cloth which she fastened with some safety pins. We knew it as 'pot pie'. I remember it as being tasty but a bit claggy, I couldn't eat much of it! 🙂
Fantastic memories right there! Thank you for sharing. Best, Rik
Chef I love all your recipes…..I am a passionate cook, and we do like very similar categories of cooking so I have a lot to work through….I have never cooked a boiled Christmas pudding in a cloth like my mother…..I will make this pudding you have showed us today to get experience with this method….Thank you so much …..❤
Wonderful! Good luck, Best, Rik
My mum used to make bacon pudding which was bacon rolled in suet; she used to wrap it and tie the ends in a cotton cloth that she previously boiled before using; she simmered it in the same way as you gave,and it was delicious.
Thanks for sharing! Old ways are just the best. Rik
@@BackyardChef and she did the same minced beef & onion pie like yours,called plate pie. She was a fabulous cook,I always asked her to write down her recipes,methods,but she never did,it was all in her head,I unfortunately for me,so when I see someone such as your good self doing these meals I'm all over them....thank you very much indeed.
Thank you, and you are welcome - glad to help in a small way. Thanks for sharing. Best, Rik@@nnnnigey
Sounds really good. I think I would add the gravy just before serving, over the entire pudding. 💝
Great idea! Best, Rik
I love suet puddings. Good old stodgy comfort food to fill bellies
Oh yes! I'm in your club. Best, Rik
Particularly important as the cost of food is skyrocketing at the moment - this is great way to fill bellies with yummy food quite inexpensively. 😊
Agreed, the old recipes will come full circle. Best, Rik@@danielleshelbourne220
This is great. I dont have the recipe but my Gran who was from Shropshire, before she moved to Canada, made this all the time..she used to boil the mince with onion and seasoning and thenstrain the meat onion and make a meat jelly roll. The bouillon was kept and then used on a slice of cooked pudding as a gravy. .Im in my seventies so Ill be making this at least once, Thanks
Give it a go, Linda. Good luck its not a difficult one to make. The old recipes were usually very practical. Best, Rik
As a child, my mother made this, and called it a duff. Duff apparently is just another name for dough used in the north of England.
My late mam was born 1920 in Blackhall Colliery North East England and she called dough duff
Yes. I love all the old sayings and cooking. Best, Rik
Yes. Best, Rik
So happy to have found your channel
I'm so glad! Thank you. Best, Rik
Another belter Rik. I used to go to a Chipie in Wigan when I was working there and they used to sell these, but as you said, they were crisped up. One of those with Chips and Onion Gravy used to go down a treat. Cheers Rik 👍👍
I think I’m going to try it both ways, crisped up and stodgy. I kind of love the idea of it being like a massive dumpling (the way Rick has made it in the video).
Thanks for sharing. Sounds amazing. Best, Rik
Crispy is good too! Best, Rik
@@danielleshelbourne220 Yes, Dumplings are always a good bet, it would be just as nice i'm sure 😜
@@stephensmith4480 At the end of the it’s still glorious carbs, crisp or not. I cannot help myself with carbs, I cannot be trusted around them! 😉
My father was evacuated during the War as a boy, to Wales. The lady of the household cooked a rag pudding in a printed tea towel, so it came out with a splodgy blue pattern imprinted on the pastry. Tasted good, he said!
Ha ha ha , love it. Thanks for sharing. Best, Rik
Brilliant, adapt and overcome. them old ones knew how to cook👍
Wow,look at your subbies in just over a week of celebrating 50k...lovely jubbly. When I get hold of some suet in the future I will definitely want to make this.
Please do! Its a cracker of an old recipe. Thank you. Best, Rik
Hi there, I do enjoy your cooking so much I cant stop looking at your recipes. I have to say I wish you... wait I am a Christian an a wish not so good... But I will pray for you that you will even do better than expected , Your cooking is AWESOME Keep going my friend and God WLI BLESS YOU. from Corne
Thank you for your prayers. Best, Rik
I do living history in America and learned puddings a few years ago, cook them often at events.
Back packing I carry a hunters pudding, and slice some to fry for breakfast on the trail
Thanks for sharing. Best, Rik
I love your recipes! Looks delicious
Thanks so much! 😊Best, Rik
How interesting! I find it healthy and good for cooking on a budget.Thank you,chef for this Welsh gyoza
Thank you. Carmen its Rik - just Rik. Best, Rik
I saw a Romany girl make something similar. She rolled bacon and onions up in the dough like a strudel, wrapped it in muslin and steamed it.
I tried it, but I don't think I used enough suet, it was a bit dense and heavy.
I'll probably make smaller ones and cook them on top of a hot pot, like my mother did dumplings.
Thanks for the reminder.
Thank you. I haven't a clue who you are talking about. Sheltered life me. Best, Rik
An Oldham classic 👍
Especially with chips peas and gravey 😂
Thank you. Best, Rik
My mam used to make them with leeks instead of onions.delicious
Thank you. Best, Rik
Looks scrumptious. Thank you for the recipe.
My pleasure 😊Best, Rik
Lovely to see some real British cooking, maybe a bit heavy but just right for our cold damp weather
Rib sticking warm food. Old style to keep you going. Thank you. Best, Rik
This was a fun cooking demonstration. I never heard of Rag Pudding. But I'm Spanish living in California where there are Chinese Dim Sum Restaurants on every corner. When I saw you making these, I right away thought of Pork Buns, just like you mentioned. They look so yummy. Question: was that cheese cloth you used? Anyway, I may have to try this one also. I just love watching you cook. You are so knowledgeable and make it look so easy. Thank you for your easy going attitude towards cooking. You take the what seems impossible from others' cooking shows and put back the 'Simple' in the equation. Keep cooking Chef Rik. I'll keep watching .😊❤
Wow, Thank you! You are so kind. Some do call it cheese cloth - its 100% cotton. Let's keep it simple on here then everyone can enjoy. All the very best, Rik
My mother was from Hertfordshire, and she used to make a bacon and onion pudding, salt and lots of white pepper. A big one in a tea towel sized pudding cloth. It was delicious served as is with Pease Pudding and vegetables and a bit of the cooking liquid as a gravy. I have never seen anyone else cook anything like it. Do you know if ut had any traditional roots. I see a pudding made with suet pastry with bacon and onion, but it's baked. I would be interested in your thoughts. I will, however, highly recommend it as a splendid taste of British food at uts best. ❤
There are many variations around the country of suet cooked dishes. ingredients changing by region. All delicious. Some boiled some steamed. Sounds like your mum had a great recipe. Thank you. Best, Rik
that's proper food that is .
Thanks. Best, Rik
Also...I like the fact that there is no need to pre cook anything...unlike most baked dishes.
Yes, they didn't have time back in the day. Best, Rik
That looks great. A must try.
Liz, its flipping amazing for an old recipe. I can just see all the pots being cooked back in the day! Thank you. Dundee cake tomorrow. Best, Rik
@@BackyardChef Oh yah beauty. I haven't made one of them for years.
I have some crackers lined up. Have a nice one from Orkney. I am looking forward to making that. Hope they get your approval - Best, Rik@@lizhannah8412
@BackyardChef I have nae problems with anything you cook or bake. I love them all.
Thank you so much. Still learning all this filming stuff. Best, Rik@@lizhannah8412
So true about how countries have something similar in foods. I've been all over the world and always found something similar to eat.
Yes agreed! Just how travelers moved around taking their recipes with them and having to adapt with the ingredients where they were. Best, Rik
Nice one from Cheshire, never heard of will try good instruction.
Thanks 👍Its a good old school recipe. Best, Rik
Rik, Love your channel !!! I’ve been binge watching your episodes… I was wondering if you could make Shepherds Pie 🙏🏻🙏🏻 thanks 😊
Yes I can. Thank you. Best, Rik
Reminds me of my old mums puddings made back in WW2., difference was she made a large one, big enuf for 6 of us.
She knew what she was doing. Thanks for sharing. Best, Rik
Thanks Rik another winner for dinner. You remind me of Graham Kerr when you sample your food 👍
Wow, thanks. I think. Best, Rik
True, although GK was more pretentious with his continental food... and he always seemed to be thoroughly drunk!
Was Graham Kerr' The Galloping Gourmet?' I used to watch him all the time on PBS TV here in the U.S. and you're right Chef Rik is a good reminder of Graham Kerr. Thanks😊
@@user-np5vy4ds5o Absolutely correct, do you know he's 90 years old now
that looks great 😋
Thank you. Best, Rik
I’m a southerner and I remember my nan making these , with big chunks of steak and onions beautiful! - what kind of cloth is that called you cooked them in Rick?
Love the recipes mate keep up the fab work!
Just a cheese cloth, or I know it as a 100% cotton cloth. Thank you. Best, Rik
When tying the knot, if you give it an extra turn around the second end piece it will not slip a trick I learned from a butcher, tying roasts.
Thank you. Best, Rik
I made these yesterday and they were delicious. Not very pretty so I finished them off in the oven as you suggested.
Great job! Thank you. Best, Rik
Mmmm yum! You’re killing my diet Rik! 😂😂😂😋
Sorry! Best, Rik
@@BackyardChef 😂😂
I have Lancastrian roots & family members who said they had never heard of them. But my gran who lived in Devon, but came from Oldham used to make similar. I'll have to give it a go as my grandson loves my dumplings, so he'll wolf this down I'm sure. I now live in Blackpool, having gone moved up to North West from Devon.
Sounds like a plan. I'm sure your grandson is going to be a happy bunny. Best, Rik
As someone from Lancs i'm pretty sure this is an old name for.what is.more commonly known now as Steak Pudding and sometimes Steak and Kidney Pudding.
Rag pudding originates from Oldham 👍
@@paulk3150 It does indeed! Thank you. Best, Rik
Great video! My Granny used to make 'suet apple dumpling'(rag pudding). One like a clootie but suet pastry with slices of apple in it. I think she used unbleached calico to boil it in. I don't know the recipe amounts or how long boiled. Do you know? (It never went in the oven either) This brought back happy memories)❤
Thank You. Best, Rik
They look fantastic. I thought they were reminiscent of Asian Bao buns as well. I wondered how the pastry of the pudding compared to the soft fluffiness of the Bao buns you have had?
Very similar indeed, Bao buns being sweeter, though. Best, Rik
The same as steak and kidney pudding we used to have it like that it was delicious.
Yes! Best, Rik
This looks like a big steamed Dim Sim. It looks tasty too. I think I’ll have a go at this. Rik have you done a video for steak and kidney pudding, I’ve made steak and kidney pies plenty and I love them but I want to. See how a steak and kidney pudding is made, like my Mum used to make. I used. Love it and then she stopped using suet cos my Dad got a few things wrong with him and he couldn’t react it any more. I purchased some suet a fern weeks ago, got the last box but haven’t used it yet. I did look through all your videos but never saw one. If I’ve missed it could you please give me the link and if you haven’t done one do you think you could make one, PLEASE.
Will be uploading Steak and Kidney - keep checking in! I love it. Thank you. Best, Rik
Yes just like a sticky bun!😊
Yes, like a Bao bun . Best, Rik
Dumplings, yum!
Thank you. Best, Rik
There’s a similar dish from Vietnamese food called, Bahn Bao. Should definitely try very delicious!
Tried already. Lived in Asia 20 years. Thank you. Best, Rik
Looks great Ric!
Thank you. Best, Rik
Aa-yup!
Interesting recipe, and I see sooooo many variations and enhancements already in my head. Kind of a shame that you can't eat it out of hand really because it might make great after-pub food...
Thanks, Mate. out of a tray carton thing wi some gravy, YUM! Best, Rik
@@BackyardChef back atcha, cheers, mate!!!
Have you ever had lemon 🍋 Sussex pond pudding beautiful
Phillip, That is inspiring indeed! I will make that the old fashioned way. Thank you for the suggestion. Best, Rik
that is very good, just like my gRANDMA USED TO MAKE, my Grandma was why I became a chef in 74
Good on ya, Graham. Best, Rik
perfect not seen proper rag puds since my gran died delishx
Thank you. Best, Rik
Another recipe o have never tried. It looks stodgy- is it? I think your idea of putting them in the oven to crisp up and brown off it a good one- it would make it more appealing. Thanks for sharing. ❤
Yes, exactly. Crisp it over has a nice crust then. Its like a crispy dumpling. Lovely. Best, Rik
Looks like another good one for me to try Rik!! :)
It's a belter, worth a go. Thank you. Best, Rik
My Nan made meat puddings i have made a few but we dont get any time these days. Im thinking of getting dumpling mix to save time xxx
Sounds like a plan. Best, Rik
There is a swedish version of this called "kroppkakor". This literally translates to "body cakes" probably the meaning of the dish having some "body". They are made with a dough consisting of mashed potatoes, flour, salt and egg, filled with already fried pork belly with onions, seasoned with allspice and black pepper. The pork filling is placed inside the dough which is made to balls and they are boiled for 10 to 12 minutes (without cloth), and served with sugar mascerated lingonberries and melted butter. Throughout sweden there are also regional versions of this dish, with or without potatoes, with only rye, or with pork inside or outside the dough.
Thank you. Best, Rik
That sounds good but also 100% different apart from it.being.cooked in a cloth.
Oldham pudding deffo…😉👍🏻
Yes! Best, Rik