The Wartime Kitchen, Day Six and Scottish Vegetable & Meat Pudding Recipe (2024)

The Wartime Kitchen, Day Six and Scottish Vegetable & Meat Pudding Recipe

The Wartime Kitchen, Day Six and

Scottish Vegetable & Meat Pudding Recipe

It was my intention to cook a meal in a Hay Box at sometime in my wartime kitchen week;a hay box was a simple way to continue cooking a meal whilst you were out, or in order to save energy. The casserole, soup or stew was cooked to a very high temperature on top of the stove, to boiling point and then covered and placed in a box that was filled with hay or straw, and then furtherinsulatedwith newspapers, before being covered with more hay, usually stuffed into a pillow case and then a lid was placed on top of the hay box, and the meal would continue to cook for a further six to eight hours. All the reports that I read, say that these boxes worked very well and I do have an old sewing box set to one side to make my hay box with……but, I may have to wait for that project some time in the future as I am running out of time!

So, in order to conserve fuel and cook a COMPLETE meal on top of my Aga, I have devised a family meal for four to six people that, can be cooked in a multi-layered steamer and comprises a hot steamed pudding, a vegetable accompaniment and a sweet pudding……Scottish Vegetable & Meat Pudding and Spiced Fruit Roll, which, is cooked in an old baked beans tin.

Spiced Fruit Roll

I cooked my full menu on large steamer, that has two steamer sections and one pan, where the water goes……both of the savoury and sweet puddings sat in the top steamer, and the cabbage was added to the bottom steamer about 5 minutes before the end of the cooking time. Then, whilst we were eating the main meal, I kept the custard that I had made (with Bird’s custard powder) warm in the residualheatfrom the steamer! And there we have it, a complete meal in one steamer pan! I used an old baked bean tin for the spiced fruit roll, as I remember both of my grandmother’s using them for steamed puddings as well as baked meat rolls, another perfect example of recycling and thrift – plus, they make arathernice shape to cut and serve.

Spiced Fruit Roll

My deliciousScottish Vegetable & Meat Pudding recipe was based on a mish-mash of various WW2 recipes, and I picked the best bits out of all of them (to personal preference) and came up with my own version, using some very handy prepared Scotty Brand Casserole Vegetables that I was sent recently…..my prepared casserole vegetables comprise:a convenient mix of prepared swede, carrot, potato, leek and onion – just perfect for casseroles, soups, stews, pies and my steamed pudding! Obviously, by adding vegetables to the steamed pudding filling, I used less of my meat rations, meaning I have some left for another day.

I am sharing theScottish Vegetable & Meat Pudding Recipe today, below, but the Spiced Fruit Roll recipe will follow in another post, at the end of the week when I will besharingall therecipesthat I have notcopiedout just yet….and now on to what I have used from my remaining rations, and what my meal plan is for today: I used 225g (8 ozs) meat; 75g (3 ozs) suet which is part if my fat ration; 450ml (3/4 pint) milk, 15g (1/2 oz) tea, 25g (1 oz) sugar and 25g (1 oz) margarine.

Scottish Vegetable & Meat Pudding Recipe

Daily Meal Plan for Saturday 10th November:

Breakfast: Toast and margarine with cup of tea

Lunch:Scottish Vegetable & Meat Pudding, Steamed Cabbage, Spiced Fruit Roll with Custard

Scottish Vegetable and Meat Pudding

Spice Fruit Roll with Custard

Tea: Vegetarian Scotch Broth– made with Scotty Brand Scotch Broth prepared vegetables

Meat-Free Scotch Broth

WhatIhave left…….

The Wartime Kitchen, Day Six and Scottish Vegetable & Meat Pudding Recipe (11)

WW2 Rations 1940: Two Adults:

Butter: 3 ozs (75g)
Bacon or ham: 200g (8oz) – used one rasher 3/4 oz (20g) : 180g (7 1/4 oz) left
* Margarine: 4 1/2 ozs (120g) – used 1 oz (25g)
* Cooking fat/lard: 125g (5oz) Used 30zs (75g)
* Sugar: 13 1/2 ozs (415g) – used 1 oz (25g)
* Meat: To the value of 2/4d – about 2lb (900g) – Used 8 ozs (225g)
* Milk: 3 3/4 pints (2250mls) – used 3/4 pint (450ml)
Cheese: 6oz (150g)
Eggs: 2 fresh egg a week – NOT taking this ration up as I have my own chickens
* Tea: 1 0z (25g) left – Used 1/2 oz (15g)
Jam: 900g (2lb) every two months. (4 ozs) left
Dried eggs: 1 packet (12 eggs) every four weeks
Sweets & Chocolate: 700g (1lb 8oz) every four weeks

I feel quite smug as I only have one day to go and I have quite a lot of meat, bacon, cheese and butter left, and, it now looks like I WON’T run out of tea either! However, I am wise enough to realise that when there is an end in sight, it has been easy to adjust to rations for just one week….. anyway, it is time to go now, tomorrow isRemembranceSunday and Ishallbe watchingthe Queen lay her wreath at the Cenotaph, and tomorrow’s wartime menu is all about BAKING and CHRISTMAS preparations with ration book cooking, have awonderfulSaturdayand see you tomorrow, Karen

Scottish Vegetable & Meat Pudding Recipe

Scottish Vegetable & Meat Pudding

Print recipe

Serves 4 to 6
Prep time 15 minutes
Cook time 3 hours
Total time 3 hours, 15 minutes
Allergy Wheat
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot
Region British
By author Karen S Burns-Booth

A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables.

Ingredients

Pastry

  • 7ozs (200g) plain flour
  • 3ozs (75g) oatmeal, such as pinhead medium oatmeal
  • 2 1/2 teaspoons baking powder
  • salt and pepper
  • 2 to 3ozs (50 to 75g) grated suet (I used vegetable suet)
  • water, to bind

Filling

  • 8ozs (225g) strewing steak
  • 120zs (300g) mixed prepared vegetables such as carrots, swede, potatoes, turnip, leeks, onions and celery (I used a bag of Scotty Brand prepared Casserole Vegetables)
  • 2 tablespoons chopped parsley

Note

A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables. I used a very handy packet of Scotty Brand prepared casserole vegetables in my pudding.

Directions

Step 1 Pastry: Mix the flour, oatmeal, baking powder, salt, pepper and suet together and then add enough cold water to make a dough with a soft rolling consistency.
Step 2 Roll the dough out on a floured board and use three-quarters to line a 2 pint (1200ml) pudding basin.
Step 3 Dice the meat finely and mix with the prepared vegetables. Add 3 to 4 tablespoons of water to the filling mixture and season well. Spoon the filling into the pastry lined pudding basin and then roll out the remaining dough to form a lid.
Step 4 Moisten the edges of the edges of the pastry lid and put into position on top of the pie, crimping the pastry together around the edges to form a tight seal.
Step 5 Cover with margarine paper or greased baking parchment, and add a lid if using a plastic steamer. Place in a steamer and steam for 2 1/2 to 3 hours, making sure the water is topped up regularly with boiling water.

Scottish Vegetable & Meat Pudding Recipe

Scottish Vegetable & Meat Pudding Recipe

Disclaimer: I was sent some Scotty Brand prepared Casserole and Scotch Broth vegetables as part of my Scotty Bloggerparticipation. With thanks as always to the team at Scotty Brand for my lovely fresh Scottish vegetables. All opinions and views are my own. Karen S Burns-Booth

The Wartime Kitchen, Day Six and Scottish Vegetable & Meat Pudding Recipe (18)

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The Wartime Kitchen, Day Six and Scottish Vegetable & Meat Pudding Recipe (2024)

FAQs

What are the ingredients in black pudding? ›

Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.

What is white pudding made of? ›

White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients.

What is the difference between English and Scottish black pudding? ›

It is significantly different from English and other versions due to its proportion of blood, finely minced fat, oatmeal and spices. The English counterpart often has barley, bigger chunks of fat and produces an altogether different regional variety.

Is black pudding legal in the US? ›

Like haggis, Stornoway Black Pudding is a U.K. favorite that contains sheep's lungs. This ingredient makes it illegal to import into the United States, despite it being a regular menu item across the pond.

What is Scottish fruit pudding? ›

Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage.

What are the 3 types of pudding? ›

Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies. In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based.

What is an Irish pudding? ›

This humble pudding made from pork fat and blood and sometimes oatmeal or barley were originally made to sell at local markets, to supplement the income of the farm. It also fed the family as part of a traditional breakfast with home-produced rashers and sausages. Ireland has raised black pudding to culinary heights.

How healthy is black pudding? ›

'Black pudding does have some benefits. It's a source of protein, which can keep you feeling fuller for longer. It can also be rich in iron as it contains blood. Nutrient contribution will vary depending on the manufacturer, so iron levels are not always guaranteed to be high.

What part of the pig is black pudding? ›

It is usually made of pig's blood, onions, and various spices and herbs such as nutmeg, ginger, and mace, all bound together with barley or, more commonly, oatmeal and then stuffed into tripe skins. The sausages are then boiled or baked, grilled or fried.

What is Caribbean black pudding made of? ›

Central America and the Caribbean

In Barbados, blood sausage, also called pudding, is made with sweet potato (batata), pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines.

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