Sage, onion and cranberry pudding

Serves: 10
Course: Side Dish
Cooking Time: 0 hr 45 mins
  • 120g butter
  • 2 onions, finely chopped
  • 125g smoked bacon lardons
  • 10 sage leaves, shredded
  • 100g mixed raisins and cranberries, plumped up in boiling water
  • 500g white breadcrumbs
  • Zest and juice of 2 clementines
  • A good pinch of grated nutmeg
  • ½ tsp mixed spice
  • Salt and pepper
  • 350ml warm milk
  • 2 eggs, beaten
  • Butter for brushing

1 Set the oven to 185 degrees.

2 Melt the butter in a pan and add the onions, bacon lardons and sage.

3 Cook over a low heat till everything is soft, jammy and without colour, for about 15 minutes. Remove from the heat.

4 Drain the water off the fruit and add to the onions.

5 Fold in the breadcrumbs, along with the zest and juice of the clementines.

6 Add the spices and season then add the milk and eggs. Mix everything together.

7 Take two sheets of foil and brush the shiny side with butter then roll the stuffing in the foil to form two large sausage-shaped puddings. This can be done a day or two in advance.

8 Bake the puddings for 45 minutes then cut into steamy wedges to serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford