• 3 large crusts made into breadcrumbs
  • 1/3 packet of suet
  • 1 medium Pack of Stuffing
  • 1 Tablespoon dried sage
  • 2 eggs
  • 2 large onions
  • Salt and Pepper


  • STEP 1
    Chop onions and boil in plenty of water until very soft, retain the water.
  • STEP 2
    Mix all dry ingredients in a large bowl
  • STEP 3
    Add onions to the dry mixture whilst still hot and add some of the retained water you cooked the onions in, carry on mixing, the mixture will become thicker on standing, add a little more water until the consistency is thick but moist. It shouldn't be too wet.
  • STEP 4
    Add eggs to bind
  • STEP 5
    Place mixture in a well greased tin, roughly the size of tray bake tin, the mixture should be around an inch thick or to your taste. Any left over mixture can be cooked in Yorkshire Pudding Tins.
  • STEP 6
    Cook in preheated oven at 180 degrees for around 30 - 40 minutes, or until the top goes hard and turns brown.

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