Lancashire Dim sum 👍

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'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

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.

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.

My old nan came from the Cotswolds,old farming family,she raised me and made these all the time,savory or sweet.

I remember my Nanna making this, usually one big pudding & she definitely used suet. I loved it.

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.

Rik, you never fail to amaze me with your incredible recipes. Why have you not made a recipe book??? 10/10 yet again. 🤤

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. 👍

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

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.

Reminds me of my old mums puddings made back in WW2., difference was she made a large one, big enuf for 6 of us.

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.

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 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.

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.😂

This is how I make my Christmas pudding. I love the skin that the flour and boiling makes.

I am 78 years old and was brought up on this great Pudding, we lived in a Lancashire mill town,

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.

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💕

I love suet puddings. Good old stodgy comfort food to fill bellies

Reminds me off bacon and onion dumpling my mum made in 60s. Gorgeous

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 !

My Grannie in Inverness used to make this & Clottie Dumplings for us, using the beef suet. Loved them. Thanks for the memories

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.

My mind is truly blown! I see so many possibilities with this recipe! Finely diced carrots, diced celery, for a lighter option ground turkey or chicken! Times are tough, beef is expensive in the states, other meat options would work beautifully! I REALLY want you to know that the boiling method and covering the pudding in flour before you boil it is the trick that i needed to know to make this at home! Thank you so much! 👍✌

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 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!

Also...I like the fact that there is no need to pre cook anything...unlike most baked dishes.

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.

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.

Another winning winter warmer to try. Would be nice with some mash or chips, mushy peas and gravy😋

Hi Rik, yet another delish and belly filling dish thank you.

Oldham pudding deffo…😉👍🏻

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.

Thanks Rick great dish old fashioned love it definitely going to make this recipe 👍👍

Another simple but excellent dish.

Oh, what a good idea using a trivet, I would never have thought of that!

that's proper food that is .

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.

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.

So true about how countries have something similar in foods. I've been all over the world and always found something similar to eat.

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

I had one from a chip shop behind Rochdale football ground when I watched a game there a few years ago.

Dumplings, yum!

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.

Thanks Rik another winner for dinner. You remind me of Graham Kerr when you sample your food 👍

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,

that looks great 😋

When you opened up the pudding, I immediately thought of Dim Sum, lol.

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

Mmmm yum! You’re killing my diet 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! 🙂

Always like how you say, it's your choice.

An Oldham classic 👍 Especially with chips peas and gravey 😂

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

As you say, just like an Asian Bao if you steamed this dish instead of boiling. You really are a master of East-West fusion cooking using old techniques brought back to the front of the line.

Thank you very much for sharing this recipe, It triggered an avalanche of culinary ideas for me to try!

Can't wait to try these! Thanks from Texas! 🤠

that is very good, just like my gRANDMA USED TO MAKE, my Grandma was why I became a chef in 74

Yes just like a sticky bun!😊

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 ❤👋🇫🇮

I am Lancastrian. Nan used to make but my favourite is a Baby's Head.

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

So happy to have found your channel

Oh yes ! 😋

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.

Lovely to see some real British cooking, maybe a bit heavy but just right for our cold damp weather

Rik, Love your channel !!! I’ve been binge watching your episodes… I was wondering if you could make Shepherds Pie 🙏🏻🙏🏻 thanks 😊

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

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.

I'd forgotten about rag puddings, some may say that's how it should have stayed, but damn these are good

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 👍👍

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 …..❤

I love your recipes! Looks delicious

wow thanks Rik

They make it in Germany too it’s also called a Klute but inside is either corned beef or poppyseeds 👍👍👍👍

That looks great. A must try.

Sounds really good. I think I would add the gravy just before serving, over the entire pudding. 💝

I have seen the video several times already and just thought, this looks like English Tamales!!!🤣😂

It’s like a tamale and a dumpling. Yum. I make mine with brown lentils

Looks scrumptious. Thank you for the recipe.

How interesting! I find it healthy and good for cooking on a budget.Thank you,chef for this Welsh gyoza

perfect not seen proper rag puds since my gran died delishx

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.

This is how my great gran used to make steak and kidney pudding, but she steamed them, may thanks I can try and recreate her recipe now :)

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.

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 .😊❤

My mom made that steak kidny , loved it

Best pud ever as long as there is plenty of dummy ends on it and thick gravy. 👍

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. ❤

Looks great Ric!

Nice one from Cheshire, never heard of will try good instruction.

Funny you did this recipe today Rik. Me n the misses are having these tonight with homemade chips n veg. 😉😃👍

I am from the black county my grandma made potted meat this would be a good topic, she made the spitfire spinners.

Not strictly authentic but to add another layer of flavour, the meat mixture can be heavily seared (as in a smash burger) to produce the Maillard reaction flavours from the beef and onion. Rik's recipe is bang on and authentic however so this is just an option - but if you've had a smash burger you'll know the difference Maillard makes compared to a normal burger.

The same as steak and kidney pudding we used to have it like that it was delicious.

Making my mouth water! Cx