Season Pudding - A traditional savoury side dish from the North. Great with roast beef and gravy. (2 recipes below)


Ingredients
Serves: 6
300ml (1/2 pint) milk
4 free range eggs
1/2 teaspoon salt
freshly ground black pepper to taste
1 tablespoon vegetable oil (or dripping)
200g (7 oz) plain flour
2 small onions, chopped
small handful chopped fresh sage
Preparation method
Prep: 30 mins | Cook: 20 mins
1.  Preheat oven to 230 C / Gas mark 8.
2. Beat the milk, eggs, salt and pepper together well, preferably with an electric hand whisk. Cover and place in refrigerator for 15 minutes.
3. In the meantime, put the oil or dripping in a roasting tin and place in the preheated oven.
4. Sift the flour, and whisk into the chilled egg and milk mixture.
5. Once the tin is very hot, add the batter and sprinkle the onion and sage on top, keeping away from the edges. Cook for about 20 minutes or until puffed and golden.


Eileen Morgan: Here's my mom's recipe:


SEASONED PUDDING:


6-8 slices of bread
3 medium onions, chopped
1 egg
sage (season to taste)
salt & pepper
1 cup quaker oats
1 tbsp flour
Preheat oven to 400 degrees. Pour boiling water over bread, soak & then drain well. Boil onions until tender; drain well. Mash bread, onions together; add egg and mix well; add all other ingredients & mix. Put mixture into a baking dish (can't remember if you're supposed to grease the dish or not); drizzle dripping from pork roast over top; bake 40-50 minutes. Slice, serve with lots of gravy & enjoy! Serves 8, or in my case, 3 (one daughter doesn't like it so there's lots for us that do!)

Should you decide to compile a Yorkshire cookbook, I'd have no objection at all to your including this recipe. In fact, I'd insist! I believe the world should know about this dish!!! Eileen.