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Rag pudding

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Title: Rag pudding  
Author: World Heritage Encyclopedia
Language: English
Subject: List of puddings, List of desserts, Keşkül, Pepeçura, Blodpalt
Collection: English Cuisine, Lancashire Cuisine, Oldham, Savory Puddings
Publisher: World Heritage Encyclopedia

Rag pudding

Rag pudding
Rag Pudding, with chips and gravy
Alternative names Rag Pie
Type Savoury pudding[1]
Course Main course
Place of origin England
Region or state Oldham, Greater Manchester[1]
Serving temperature Hot
Main ingredients Minced meat, onions, suet pastry[1]
Cookbook:Rag pudding 

Rag pudding (also known as Rag pie) is a savoury dish consisting of minced meat and onions wrapped in a suet pastry, which is then cooked in a cheesecloth.[1][2][3] The dish was invented during the 19th century in Oldham, a former mill town in Lancashire,[1] previously at the centre of England's cotton industry.[3] Rag Pudding pre-dates ceramic basins and plastic boiling bags in cookery, and so the cotton or muslin rag cloths common in Oldham were used in the dish's preparation.[2] Rag Pudding is simillar in composition and preparation to Steak and kidney pudding,[2] and may be purchased from traditional local butcher's shops in Greater Manchester.[1]


  1. ^ a b c d e f "Greater Manchester local delicacies". Retrieved 2013-02-03. 
  2. ^ a b c Albert 2010.
  3. ^ a b Yarvin 2012, p. 96.


  • Jack, Albert (2010). What Caesar Did For My Salad. Penguin Group.  
  • Majumdar, Simon (2010). Eating for Britain. John Murrey.  
  • Yarvin, Brian (2012). Ploughman's Lunch and the Miser's Feast. Harvard Common Press.  

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