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Ingredients

• 1 loaf of bread (preferably past it's sell-by-date) broken up and soaked in milk for 1 hour.
• Suet to the equivalent of 1/3 the quantity of the loaf.
• Chopped onion to the equivalent quantity of the loaf.
• 1 Egg.
• 1 tsp Sage.
• Salt and pepper.

Method

Squeeze the bread with your hands or in a sieve to remove the majority of the milk. Discard the milk. Add the remaining ingredients to the bread and mix well. Place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. Bake in a preheated oven (200 degC) for around 1 to 1 1/4 hours or until the pudding is a brown colour.

Serve hot with lashings of onion gravy.

Note: It's not a pudding in the desert sense but eaten as a starter as a change from Yorkshire puddings (same idea, fill you up so you don't eat as much meat).