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By French Tart on March 19, 2008
"This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes,..."
Ingredients: fresh coarse ground black pepper, fresh white breadcrumbs...
Prep Time: 45 mins
Total Time: 1 hrs 25 mins