Cold Weather Means Savory Puddings

Returning to cold weather also means a return to cold weather food. Sadly I was severely lacking in inspiration this week, and I wanted to be sure to make something that would result in leftovers for work. So, I decided to check my Harry Potter cookbook, figuring the British would at least have a decent set of heavy, cold weather foods. What I found was an odd-looking dish called Savoury Derby Pudding. It’s basically a cross between sage and onion stuffing and Yorkshire pudding. I was intrigued.

Savoury Derby Pudding
2 cups really little cubes of stale bread
1 cup old fashioned oats
1 1/2 cups milk
2 eggs
1 1/2 cup chopped onions
1/4 cup fresh chopped sage
6 tablespoons butter, melted

Take stale bread and cut it into really little pieces – as close to the size of the oats as you can. Bigger than bread crumbs, but not by much. I used wheat bread, but you can probably use whatever kind of bread you like. Pour that and the oats into a large bowl. Add the milk and stir. Let it sit for 10-15 minutes, stirring occasionally. Add the eggs, onion, sage and butter and mix it all together thoroughly. Pour it into an 8X8 pan and bake at 350 for 45 minutes, or until the top it browning, and it is dry and cooked all the way through.

derby pudding

Result: MMMMMMMM. A little odd at first, because the oats added an interesting texture to the recipe and the egg-y aspect was interesting. But the lots of sage and onion was awesome. I did feel like it was missing something at the beginning, so I made some cranberry sauce and added that, and it was perfect! It’s a fun, different variation on essentially sage-and-onion stuffing, and it is extremely filling and great for a cold night. And makes excellent leftovers. Song of the week: Baby, It’s You by the Beatles. Even I have a romantic streak and who doesn’t love a song with sha-la-las?

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