Seasoned Bread Pudding

Bread, onions, suet and sage. Not a pudding in the dessert sense but eaten as a starter as a change from Yorkshire puddings (same idea, fill you up so you don't eat as much meat).

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• 1  loaf  bread (preferably past it's sell-by-date)
•  milk
•  suet, to the equivalent of 1/3 the quantity of the loaf
•  chopped onion, to the equivalent quantity of the loaf
• 1  egg
• 1  teaspoon sage
•  salt and pepper

Directions

1. Break up the bread and soak in milk for 1 hour. Squeeze the bread with your hands or in a sieve to remove the majority of the milk. Discard the milk.
2. Add the remaining ingredients to the bread and mix well.
3. Place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. Bake in a preheated oven (200 degC) for around 1 to 1 1/4 hours or until the pudding is a brown colour.
4. Serve hot with lashings of onion gravy.