Lammas Day, Yorkshire Day and my
Grandma’s Yorkshire Season Pudding with Herbs
Today is Lammas Day and Yorkshire Day………but let’s talk about Lammas Day first; the traditional beginning of harvest falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.
At Harvest time, it was traditional to make a ceremonial corn figure; called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday; this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly kitchens.
And, this leads me very nicely into Yorkshire Day, as I remember walking up to church when my daughter was little, with her Harvest Festival Gifts, on the 1st August one year…..in Thornton-le-Dale…….to tell you more about Yorkshire Day, it is celebrated on the 1st August to promote the historic English county of Yorkshire. It was first celebrated in 1975, by the Yorkshire Ridings Society, initially in Beverley, as “protest movement against the Local Government re-organisation of 1974”, The date alludes to the Battle of Minden, and also the anniversary of the emancipation of slaves in the British Empire in 1834, for which a Yorkshire MP, William Wilberforce, had campaigned. For me, it is a day to celebrate all that is wonderful about this amazing and diverse county, and my recipe for today is a VERY special family recipe, and also one that I am entering into the Best of British blog challenge and the Yorkshire leg of our culinary trip around Great Britain, it’s my Grandma’s Yorkshire Season Pudding with Herbs.
This lovely old family recipe is frugal and yet comforting……it’s tasty and savoury, and “fills” out a meal, when times were hard and pennies were in short supply……..it takes advantage of seasonal herbs and even nettle leaves, which, are a GREAT source of iron….it’s loved by all ages, from children to adults, and it also makes a GREAT stuffing mix for poultry, as well as being JUST wonderful when served with lashings of hot gravy. As the recipe is also LADEN with lovely fresh herbs, I am also entering this into the Herbs on Saturday Challenge for this month too, as well as Heather’s Bake Your Own Bread challenge (over at Girlichef) as one the the main ingredient sin this savoury pudding is BREAD, and my home-made bread too!
You can enjoy my Grandma’s Yorkshire Season Pudding with Herbs for breakfast, supper or for a proper high tea, as I remember it being served; it’s suitable as a vegetarian main meal or accompaniment as well as being the perfect partner for crisply fried bacon and eggs, although we enjoyed this with tinned tomatoes last time I made and served this. I think it’s the PERFECT recipe to share with you all as we celebrate Yorkshire Day, and I am also raising a cup of tea to my grandma too……I hope you enjoy this recipe as much as my family have done for nearly a century…..have a wonderful day, and see you tomorrow…..Karen.
NB: As this is an old family recipe, bound up in the tradition of feeding all the family, and on a small budget, I think this is also an excellent recipe to add to Vanesther’s WONDERFUL Care to Cook event over at Bangers and Mash:
The concept of family is very important to TACT; providing a safe, stable and caring home environment is so crucial and it makes a massive difference in supporting children and young people who find themselves in the care system for all kinds of reasons. Young people need to feel valued, made to feel special and loved, and need to be listened to when they are ready to share. That is what family is there for. One of the simplest ways to bring family together and welcome new people into our home is through food. Family meals all too often are something children in care have missed out on. Because the family meal is so important, TACT has launched its very own cook book called Care to Cook, packed full of delicious starters, mains and desserts kindly donated by TACT’s adopters, supporters and staff.
Grandma’s Yorkshire Season Pudding
|Serves||4 to 6|
|Prep time||35 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 20 minutes|
|Meal type||Bread, Breakfast, Lunch, Main Dish, Side Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving|
|By author||Karen S Burns-Booth|
- 6 to 8 slices stale bread (white or wholemeal)
- 2 large onions, peeled and finely diced
- 50g jumbo (porridge) oats (Grandma used to use a teacup of oats)
- 50g suet, grated (for a vegeterian version, use vegetable suet. Bacon dripping can also be used)
- 1 large egg (or 2 small eggs)
- salt and pepper to taste
- 4 tablespoons finely chopped fresh herbs (Grandma always used a mixture of sage, parsley, chives or spring onion tops and nettles)
Although I have called this a Yorkshire Season Pudding, a version of this recipe is popular throughout the North of England, and was served as a cheap "filler" just as (batter) Yorkshire pudding was and is still served. This is like a savoury bread pudding and was often served by itself with onion gravy for high tea, as well as with bacon, tomatoes and maybe egg for breakfast or supper. A wonderful savoury dish that proves frugal can be tasty and filling! If you have any young nettles, DO add some chopped young nettle leaves along with the rest of the fresh herbs.
|Step 1||Preheat the oven to 200C/400F/Gas Mark 6.|
|Step 2||Break the bread into pieces and put in a large mixing bowl - pour over JUST enough boiling water to soak it and leave for 30 minutes.|
|Step 3||When the bread has soaked for 30 minutes, mash it well until there are no lumps and then add the chopped onions, fresh herbs, nettles if using, suet or bacon dripping, egg, oats and mix well.......season to taste with salt and pepper.|
|Step 4||Spoon into a baking dish or roasting tray - metal is better than glass and smooth out to a thickness of about 1" (3cms) and bake for 35 to 45 minutes, or until the season pudding is golden brown and has a nice crust.|
|Step 5||Serve hot with gravy or bacon and eggs, and serve warm or cold as a snack. Can be reheated in a microwave and also works well as a simple stuffing for poultry.|
Best of British Yorkshire Regional entry:
Herbs on Saturday August Entry:
Bake Your Own Bread – August Entry:
What a perfect and tasty way to celebrate Lammas Day and Yorkshire Day!
Thanks Kathryn….and I still have a lot left too!
I love the look of your Grandma’s Yorkshire Season Pudding. I think this might well be served with our cooked breakfast on Sunday!
IT’s BRILLIANT with breakfast Vanesther, and also great for a light supper with gravy too!
And thanks so much for entering it into TACT’s Care to Cook recipe challenge. I think one of your family favourites could soon become one of ours!
Well, we had this brekkie this morning with bacon, eggs and beans and it was so, so tasty. The kids loved it. Still got half left so I think we’ll reheat it for tea tomorrow after a day out swimming – the idea of it served with gravy sounds gurt lush!
OH fabulous Vanesther! IT is great reheated and also is wonderful when served as a vehicle for melted cheese!
My first thought was yorkshire pud, oh dear, lovely yes, but also my nemesis but on closer reading, and given I make a half decent bread and butter pudding (though not a patch on my late nanny’s!) there is hope yet!
Love the idea of all the herbs in there, looks delicious and comforting too!
Thanks Anne – this is a wonderful savoury pudding and is so versatile too, we love it with gravy too! Karen 🙂
Looks great Karen. Bloomin’ Lammas day, start of the Lammas floods for us, high tides, pouring down tonight it feels like winter. Definitley need some of that pudding with gravy.
Thanks Janice – NO, really? Oh no……it was a little cooler here today but NO rain yet! Yes, you need a slice of this with gravy! xx Karen
rita cooks italian says
Simple and tasty, I like this celebration pudding! There are so many british recipes to learn.
Thanks Rita, it is such a lovely recipe and so simple too!
Oh Lordy that herby Yorkshire pud looks stunning!!! I have to make it. I can just imagine how good it tastes with an egg on top. Wowzers!! Great post by the way. Love your writing. Xxx
Thanks Dom – one of my favourite recipes and redolent of times gone past….
This is a great version of savoury bread pudding! Dig out a few more of Grandma’s recipes please.
WILL do thanks Denise! Thanks! 🙂 Karen
Heather @girlichef says
That is DEFINITELY a plate that I’d love to have for breakfast – and PERFECT for Lammas! I swear, one of these days I’m a hopping a plane to the UK and showing up at your doorstep… 😉 Thanks so much for sharing your beautiful bread pudding with BYOB, Karen 🙂
Thanks Heather – I made it with my own home-made bread too……and it was a LOVELY brunch dish! You are welcome any time! Karen 🙂
Michelle K. says
In just the short time I have been a part of the BYOB hosting team I have quickly learned that as soon as I see it is a link from you I will be thrilled. I love everything about this pudding, the story, the recipe, all of it. Thank you so much for sharing this with BYOB.
THANKS so much Michelle, what a LOVELY thing to say! I have some MORE BYOB entries to make too…..:-) Karen
Mich - Piece of Cake says
Hi Karen, the pudding looks so delicious. I love how its served with bacon and sauce… what a beautiful brunch or lunch that would be.
Thanks Mich – this is suitable for lunch, brunch, breakfast or supper!
This sounds great, and I am up for trying anything with nettles, since they’re delicious AND free. Luckily, there should be an autumn crop available soon, so I won;t have to wait long.
Thanks Mel! I STILL have nettles sprouting all over the place, and I love them in soup too! Karen
Thanks for sharing this recipe. I remember by wife’s Grandmother making this and serving it with gravy. As my in-laws are joining us for Christmas dinner I thought it would be a perfect accompaniment and a reminder of their days on the farm.
Once again thank you.
Karen Burns-Booth says
I am so pleased to have brought back happy memories, and thanks for letting me know! Karen