Its hilariously delicious. Real old fashioned food. Yum!@@jacquelinehillson9589
@debrajessen79756 ай бұрын
@@BackyardChefHi Rik, what fat ratio should the mince be? Thanks for your tutorials 😊
@BackyardChef6 ай бұрын
Ive no idea, I don't cook like that. I walk along see what I like to cook and buy it. Best, Rik@@debrajessen7975
@ronaldmartin78926 ай бұрын
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.
@BackyardChef6 ай бұрын
Thank you for sharing. You are very welcome. Best, Rik
@helenamcginty49206 ай бұрын
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. 😊
@BackyardChef6 ай бұрын
Good tip! Best, Rik@@helenamcginty4920
@cindersmolloy65845 ай бұрын
Lovely to read this. I would love t hear about your old days
@susanhoward476 ай бұрын
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
@BackyardChef6 ай бұрын
Wonderful! Hope you all enjoy. Best, Rik
@joystott1867Ай бұрын
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!!
@greeneyes59196 ай бұрын
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.
@BackyardChef6 ай бұрын
You are very welcome. Thank you. Some make with cubed beef, I'm certain the old recipes were minced beef. Best, Rik
@greeneyes59196 ай бұрын
@@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!
@Getpojke6 ай бұрын
@@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?
@cliffboulton87636 ай бұрын
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.
@Getpojke6 ай бұрын
@@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.
@WolfmanWoody6 ай бұрын
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.
@BackyardChef6 ай бұрын
Sounds great! My mouth is watering, love the gravy spilling out. Thank you for sharing. Best, Rik
@rutheliz756 ай бұрын
I consider gray one of the basic food groups !@@BackyardChef
@sandwormgod47716 ай бұрын
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.
@BackyardChef6 ай бұрын
Hope you enjoy the recipes. A book in the future. Thank you. Best. Rik
@nealgrimes43825 ай бұрын
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.
@chadbridges43046 ай бұрын
My old nan came from the Cotswolds,old farming family,she raised me and made these all the time,savory or sweet.
@BackyardChef6 ай бұрын
You may have some suggestions for old recipes from your neck of the woods - give them a shout out if you do and I will list them for making ingredients availability. Best, Rik
@Duchess_of_Cadishead6 ай бұрын
I remember my Nanna making this, usually one big pudding & she definitely used suet. I loved it.
@BackyardChef6 ай бұрын
Thanks for sharing. Yes. I remember a big pud being served up! Best, Rik
@sandyr17895 ай бұрын
Rik, if you made one big pudding would you need to cook it longer?
@danielleshelbourne2206 ай бұрын
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.
@BackyardChef6 ай бұрын
Wow, thank you. I appreciate you too! Best, Rik
@grannyannie29482 ай бұрын
Yes I'm a rural Australian and my Japanese cafe has closed down. I'm thinking vegetarian dumplings cooked this way.
@Infrawgnito6 ай бұрын
Rik, you never fail to amaze me with your incredible recipes. Why have you not made a recipe book??? 10/10 yet again. 🤤
@BackyardChef6 ай бұрын
Maybe one day! I'm only just understanding KZfaq - Thank you. Best, Rik
@user-oq2dk4nf6n6 ай бұрын
I agree a recipe book is needed😊
@BackyardChef6 ай бұрын
Thank you. Best, Rik@@user-oq2dk4nf6n
@PippetWhippet5 ай бұрын
@@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
@Getpojke6 ай бұрын
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. 👍
@BackyardChef6 ай бұрын
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
@Getpojke6 ай бұрын
@@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.
@BackyardChef6 ай бұрын
Cheers, James. Tips on the ketchup most welcome, before I make it. Best, Rik@@Getpojke
@lynnbass7086 ай бұрын
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
@BackyardChef6 ай бұрын
Interesting. Thanks for sharing. Best, Rik
@floweringplumb46785 ай бұрын
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.
@BackyardChef5 ай бұрын
Check back in tonight there will be another one. The forerunner to a popular dish here in the UK. Best, Rik
@nealgrimes43825 ай бұрын
Try also Lancashire hotpot if you haven't allready.
@jimlepeu5776 ай бұрын
Reminds me of my old mums puddings made back in WW2., difference was she made a large one, big enuf for 6 of us.
@BackyardChef6 ай бұрын
She knew what she was doing. Thanks for sharing. Best, Rik
@annecain33016 ай бұрын
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.
@BackyardChef6 ай бұрын
Fantastic memories, thank you for sharing. Best, Rik
@mrdangiles906 ай бұрын
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!!!
@BackyardChef6 ай бұрын
I've heard mate - sounds like it for a couple of days - take it steady, keep wrapped. Thanks. Best, Rik
@snowysnowyriver6 ай бұрын
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.
@BackyardChef6 ай бұрын
Oh yes! My mouth just watered! Thanks for sharing. Best, Rik
@jackjacko87066 ай бұрын
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.😂
@BackyardChef6 ай бұрын
Thanks for sharing, loved reading this. Best, Rik
@pixie37605 ай бұрын
This is how I make my Christmas pudding. I love the skin that the flour and boiling makes.
@BackyardChef5 ай бұрын
Sounds great! Like a clottie. Thank you. Best, Rik
@maureenhartley10936 ай бұрын
I am 78 years old and was brought up on this great Pudding, we lived in a Lancashire mill town,
@BackyardChef6 ай бұрын
Hi, Maureen. Good memories, good food. Best, Rik
@snedshill6 ай бұрын
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.
@BackyardChef6 ай бұрын
Great memories right there, Paul. Best, Rik
@amandah48346 ай бұрын
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💕
@BackyardChef6 ай бұрын
Thanks for watching, Amanda. Great memories those. Best, Rik
@countesscable6 ай бұрын
I love suet puddings. Good old stodgy comfort food to fill bellies
@BackyardChef6 ай бұрын
Oh yes! I'm in your club. Best, Rik
@danielleshelbourne2206 ай бұрын
Particularly important as the cost of food is skyrocketing at the moment - this is great way to fill bellies with yummy food quite inexpensively. 😊
@BackyardChef6 ай бұрын
Agreed, the old recipes will come full circle. Best, Rik@@danielleshelbourne220
@patriciacargill49756 ай бұрын
Reminds me off bacon and onion dumpling my mum made in 60s. Gorgeous
@BackyardChef6 ай бұрын
Good memories. Thank you. Best, Rik
@robplazzman60496 ай бұрын
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 !
@BackyardChef6 ай бұрын
Sounds good. The pudding is very adaptable to different ingredients. Those folks in the days gone by knew what they were doing. Best, Rik
@GordOfThunder6 ай бұрын
My Grannie in Inverness used to make this & Clottie Dumplings for us, using the beef suet. Loved them. Thanks for the memories
@BackyardChef6 ай бұрын
My pleasure! Clootie here on the channel kzfaq.info/get/bejne/aJ9nlZZpmbSRm6s.html Best, Rik
@wwsuwannee79936 ай бұрын
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.
@BackyardChef6 ай бұрын
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
@sharonneth42316 ай бұрын
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! 👍✌
@patriciamorgan65456 ай бұрын
The Townsends KZfaq channel has also shown (several times) how to use a pudding cloth. They focus on the 18th century (US) and often do food episodes.
@BackyardChef6 ай бұрын
You are so welcome! The choices of filling are endless! Hope you enjoy and let me know what you make. Best, Rik
@alexandermorrison84316 ай бұрын
have faith in yourself, easy to do, highland women would always feed everyone cheaply, throw in whatever you have/like, that what everyone did in that times, thro the whole UK
@MashaB-pk8hl6 ай бұрын
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.
@janwong94376 ай бұрын
My late mam was born 1920 in Blackhall Colliery North East England and she called dough duff
@BackyardChef6 ай бұрын
Yes. I love all the old sayings and cooking. Best, Rik
@BackyardChef6 ай бұрын
Yes. Best, Rik
@Jubilee333826 ай бұрын
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!
@BackyardChef6 ай бұрын
Ha ha ha , love it. Thanks for sharing. Best, Rik
@alexandermorrison84316 ай бұрын
Brilliant, adapt and overcome. them old ones knew how to cook👍
@wwsuwannee79936 ай бұрын
Also...I like the fact that there is no need to pre cook anything...unlike most baked dishes.
@BackyardChef6 ай бұрын
Yes, they didn't have time back in the day. Best, Rik
@theflamingone87295 ай бұрын
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.
@BackyardChef5 ай бұрын
Thank you. I haven't a clue who you are talking about. Sheltered life me. Best, Rik
@ladyaurelia10995 ай бұрын
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.
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@andrewhayes70556 ай бұрын
Another winning winter warmer to try. Would be nice with some mash or chips, mushy peas and gravy😋
@chadbridges43046 ай бұрын
Oh yes, mushy peas and gravy
@BackyardChef6 ай бұрын
On the same wave length. Best, Rik
@BackyardChef6 ай бұрын
Oh yes! I agree. Best, Rik
@danielleshelbourne2206 ай бұрын
@@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. 😉
@Hoozpoppin5 ай бұрын
Eating another side of carbs with this is a stretch too far, as is the gravy. Yikes.
@salmohunter41266 ай бұрын
Hi Rik, yet another delish and belly filling dish thank you.
@BackyardChef6 ай бұрын
Glad you enjoyed it. Best, Rik
@Roddersville6 ай бұрын
Oldham pudding deffo…😉👍🏻
@BackyardChef6 ай бұрын
Yes! Best, Rik
@Tommyshark52 ай бұрын
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.
@BackyardChef2 ай бұрын
Sounds good! Thank you. Best, Rik
@davidcrossley71452 ай бұрын
Thanks Rick great dish old fashioned love it definitely going to make this recipe 👍👍
@BackyardChef2 ай бұрын
Thank you. Best, Rik
@johnbaldwin1436 ай бұрын
Another simple but excellent dish.
@BackyardChef6 ай бұрын
Yes, thanks. Best, Rik
@pixie37605 ай бұрын
Oh, what a good idea using a trivet, I would never have thought of that!
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@tarmacdemon6 ай бұрын
that's proper food that is .
@BackyardChef6 ай бұрын
Thanks. Best, Rik
@user-mi3dg3rt5n6 ай бұрын
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.
@BackyardChef6 ай бұрын
Thank you. Best, Rik
@Gilyarth5 ай бұрын
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.
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@nealgrimes43825 ай бұрын
That sounds good but also 100% different apart from it.being.cooked in a cloth.
@jenniferdubois95016 ай бұрын
So true about how countries have something similar in foods. I've been all over the world and always found something similar to eat.
@BackyardChef6 ай бұрын
Yes agreed! Just how travelers moved around taking their recipes with them and having to adapt with the ingredients where they were. Best, Rik
@vanessamoyes62435 ай бұрын
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
@BackyardChef5 ай бұрын
Lovely. Thanks for sharing. Best, Rik
@CUFC2474 ай бұрын
I had one from a chip shop behind Rochdale football ground when I watched a game there a few years ago.
@BackyardChef4 ай бұрын
Thank you. Sounds amazing! Best, Rik
@rhanethomas2797Ай бұрын
Dumplings, yum!
@BackyardChefАй бұрын
Thank you. Best, Rik
@Al-iv3mb5 ай бұрын
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.
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@ZenonZolek6 ай бұрын
Thanks Rik another winner for dinner. You remind me of Graham Kerr when you sample your food 👍
@BackyardChef6 ай бұрын
Wow, thanks. I think. Best, Rik
@elisaastorino28816 ай бұрын
True, although GK was more pretentious with his continental food... and he always seemed to be thoroughly drunk!
@user-np5vy4ds5o6 ай бұрын
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😊
@ZenonZolek6 ай бұрын
@@user-np5vy4ds5o Absolutely correct, do you know he's 90 years old now
@mudlarkingmarionette6 ай бұрын
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,
@BackyardChef6 ай бұрын
Great idea. Best, Rik
@sugarynugs2 күн бұрын
that looks great 😋
@BackyardChef2 күн бұрын
Thank you. Best, Rik
@shortsweettoo4 ай бұрын
When you opened up the pudding, I immediately thought of Dim Sum, lol.
@BackyardChef4 ай бұрын
Thank you. Best, Rik
@jeffreyrobinson35556 ай бұрын
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
@BackyardChef6 ай бұрын
Thanks for sharing. Best, Rik
@lynnrushton74586 ай бұрын
Mmmm yum! You’re killing my diet Rik! 😂😂😂😋
@BackyardChef6 ай бұрын
Sorry! Best, Rik
@lynnrushton74586 ай бұрын
@@BackyardChef 😂😂
@lynnodonnell9996 ай бұрын
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! 🙂
@BackyardChef6 ай бұрын
Fantastic memories right there! Thank you for sharing. Best, Rik
@isbre20106 ай бұрын
Always like how you say, it's your choice.
@BackyardChef6 ай бұрын
Agreed. Best, Rik
@paulk31504 ай бұрын
An Oldham classic 👍 Especially with chips peas and gravey 😂
@BackyardChef4 ай бұрын
Thank you. Best, Rik
@user-ce2fo7dq9x6 ай бұрын
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
@BackyardChef6 ай бұрын
My pleasure 😊Any linen - I use 100 cotton for all my steaming etc. Cheese. Best, Rik
@richardmassoth82373 ай бұрын
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.
@BackyardChef3 ай бұрын
Thank you. Best, Rik
@jesar60585 ай бұрын
Thank you very much for sharing this recipe, It triggered an avalanche of culinary ideas for me to try!
@BackyardChef5 ай бұрын
Fantastic! That's what this channel is about. If any work out feel free to share. Thank you. Best, Rik
@sarahb26235 ай бұрын
Can't wait to try these! Thanks from Texas! 🤠
@BackyardChef5 ай бұрын
Hope you enjoy. Best, Rik
@grahamwalker56936 ай бұрын
that is very good, just like my gRANDMA USED TO MAKE, my Grandma was why I became a chef in 74
@BackyardChef6 ай бұрын
Good on ya, Graham. Best, Rik
@Avemarianow6 ай бұрын
Yes just like a sticky bun!😊
@BackyardChef6 ай бұрын
Yes, like a Bao bun . Best, Rik
@kirsiselei87036 ай бұрын
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 ❤👋🇫🇮
@BackyardChef6 ай бұрын
My pleasure 😊 Best, Rik
@andyjenkinson54526 ай бұрын
I am Lancastrian. Nan used to make but my favourite is a Baby's Head.
@BackyardChef6 ай бұрын
Yes! Best, Rik
@lindafletcher16286 ай бұрын
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
@BackyardChef6 ай бұрын
Give it a go, Linda. Good luck its not a difficult one to make. The old recipes were usually very practical. Best, Rik
@cindersmolloy65845 ай бұрын
So happy to have found your channel
@BackyardChef5 ай бұрын
I'm so glad! Thank you. Best, Rik
@geoffsullivan40636 ай бұрын
Oh yes ! 😋
@BackyardChef6 ай бұрын
Yes! Best, Rik
@stephenbeevers25656 ай бұрын
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.
@BackyardChef6 ай бұрын
Hope you enjoy. You are very welcome. Sounds like a plan. Best, Rik
@buffalosims52136 ай бұрын
Lovely to see some real British cooking, maybe a bit heavy but just right for our cold damp weather
@BackyardChef6 ай бұрын
Rib sticking warm food. Old style to keep you going. Thank you. Best, Rik
@pattybrumfield35946 ай бұрын
Rik, Love your channel !!! I’ve been binge watching your episodes… I was wondering if you could make Shepherds Pie 🙏🏻🙏🏻 thanks 😊
@BackyardChef6 ай бұрын
Yes I can. Thank you. Best, Rik
@cornejoseph5456 ай бұрын
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
@BackyardChef6 ай бұрын
Thank you for your prayers. Best, Rik
@nnnnigey6 ай бұрын
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.
@BackyardChef6 ай бұрын
Thanks for sharing! Old ways are just the best. Rik
@nnnnigey6 ай бұрын
@@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.
@BackyardChef6 ай бұрын
Thank you, and you are welcome - glad to help in a small way. Thanks for sharing. Best, Rik@@nnnnigey
@NSYresearch6 ай бұрын
I'd forgotten about rag puddings, some may say that's how it should have stayed, but damn these are good
@BackyardChef6 ай бұрын
I personally think all the old recipes and why they were created, poverty, need, resilience, lack of time with working, are amazing. I love them. I have learned to cook knowing different approaches to cooking old school. Best, Rik
@stephensmith44806 ай бұрын
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 👍👍
@danielleshelbourne2206 ай бұрын
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).
@BackyardChef6 ай бұрын
Thanks for sharing. Sounds amazing. Best, Rik
@BackyardChef6 ай бұрын
Crispy is good too! Best, Rik
@stephensmith44806 ай бұрын
@@danielleshelbourne220 Yes, Dumplings are always a good bet, it would be just as nice i'm sure 😜
@danielleshelbourne2206 ай бұрын
@@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! 😉
@suzannebrown9456 ай бұрын
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 …..❤
@BackyardChef6 ай бұрын
Wonderful! Good luck, Best, Rik
@ninababy85 ай бұрын
I love your recipes! Looks delicious
@BackyardChef5 ай бұрын
Thanks so much! 😊Best, Rik
@davidcook3806 ай бұрын
wow thanks Rik
@BackyardChef6 ай бұрын
You are very welcome. Glad you like the old style cooking recipes. Best, Rik
@hablin16 ай бұрын
They make it in Germany too it’s also called a Klute but inside is either corned beef or poppyseeds 👍👍👍👍
@BackyardChef6 ай бұрын
Delicious! Thanks for sharing. Best, Rik
@lizhannah84126 ай бұрын
That looks great. A must try.
@BackyardChef6 ай бұрын
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
@lizhannah84126 ай бұрын
@@BackyardChef Oh yah beauty. I haven't made one of them for years.
@BackyardChef6 ай бұрын
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
@lizhannah84126 ай бұрын
@BackyardChef I have nae problems with anything you cook or bake. I love them all.
@BackyardChef6 ай бұрын
Thank you so much. Still learning all this filming stuff. Best, Rik@@lizhannah8412
@patriciafaison91646 ай бұрын
Sounds really good. I think I would add the gravy just before serving, over the entire pudding. 💝
@BackyardChef6 ай бұрын
Great idea! Best, Rik
@amarilysflores86026 ай бұрын
I have seen the video several times already and just thought, this looks like English Tamales!!!🤣😂
@BackyardChef6 ай бұрын
It does. Best, Rik
@KateMorganStyle6 ай бұрын
It’s like a tamale and a dumpling. Yum. I make mine with brown lentils
@BackyardChef6 ай бұрын
Sounds, good! Best, Rik
@KateMorganStyle6 ай бұрын
@@BackyardChef I still probably have a garlic scape to a pasty that can still be put on in this to a dumpling.
@barbarawainwright99376 ай бұрын
Looks scrumptious. Thank you for the recipe.
@BackyardChef6 ай бұрын
My pleasure 😊Best, Rik
@carmenpenaranda55136 ай бұрын
How interesting! I find it healthy and good for cooking on a budget.Thank you,chef for this Welsh gyoza
@BackyardChef6 ай бұрын
Thank you. Carmen its Rik - just Rik. Best, Rik
@user-cj3bf5tn5u6 ай бұрын
perfect not seen proper rag puds since my gran died delishx
@BackyardChef6 ай бұрын
Thank you. Best, Rik
@ArtistisMe6 ай бұрын
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.
@BackyardChef6 ай бұрын
Sounds like a plan. I'm sure your grandson is going to be a happy bunny. Best, Rik
@nealgrimes43825 ай бұрын
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.
@paulk31504 ай бұрын
Rag pudding originates from Oldham 👍
@BackyardChef4 ай бұрын
@@paulk3150 It does indeed! Thank you. Best, Rik
@IanDDalton6 ай бұрын
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 :)
@BackyardChef6 ай бұрын
Yes steamed pudding, delicious. Good luck. Best, Rik
@chiccabay99116 ай бұрын
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.
@BackyardChef6 ай бұрын
Please do! Its a cracker of an old recipe. Thank you. Best, Rik
@user-np5vy4ds5o6 ай бұрын
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 .😊❤
@BackyardChef6 ай бұрын
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
@tellitlikeitis-rg4ny5 ай бұрын
My mom made that steak kidny , loved it
@BackyardChef5 ай бұрын
Yes! Lovely. Best, Rik
@thomaspickles81785 ай бұрын
Best pud ever as long as there is plenty of dummy ends on it and thick gravy. 👍
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@FluffysMum5 ай бұрын
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. ❤
@BackyardChef5 ай бұрын
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
@brucecolgate42546 ай бұрын
Looks great Ric!
@BackyardChef6 ай бұрын
Thank you. Best, Rik
@DerrickWhittle-mm7jz6 ай бұрын
Nice one from Cheshire, never heard of will try good instruction.
@BackyardChef6 ай бұрын
Thanks 👍Its a good old school recipe. Best, Rik
@dodgybodger31246 ай бұрын
Funny you did this recipe today Rik. Me n the misses are having these tonight with homemade chips n veg. 😉😃👍
@BackyardChef6 ай бұрын
Awesome, mate. What a coincidence! Best, Rik
@trevordehaan40692 ай бұрын
I am from the black county my grandma made potted meat this would be a good topic, she made the spitfire spinners.
@BackyardChef2 ай бұрын
Thank you. Best, Rik
@Equinoxious3426 ай бұрын
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.
@BackyardChef6 ай бұрын
Great idea! Best, Rik
@lyndaodell36196 ай бұрын
The same as steak and kidney pudding we used to have it like that it was delicious.