Blanket Pudding

Suet pastry rolled around scraps of meat and vegetables, typically minced liver and bacon with onion. Steamed (White 1932, etc).

Described in Smith's 'The Dialect of Leeds' of 1862 as; "BLANKET-PUDDING: A poke-pudding; because (we suppose) the many and soft folds of the paste with the jam inside are suggestive of this kind of coverlet." A 'poke' in this sense is a sack or bag, as in 'pig-in-a-poke'.

Compare with Rag Pudding and Blanket Sweet Pudding