Savory pudding

Savory pudding is a category of non-sweet dishes that are steamed, baked, or boiled into a soft, dense, or spongy texture. Unlike sweet puddings, these are made with ingredients like meat, suet, vegetables, blood, grains, or offal, and are served as a main course or side dish. Savory puddings have deep roots in British, German, and Eastern European culinary traditions.

Well-known examples include Yorkshire pudding (a puffy batter baked in beef drippings), steak and kidney pudding (meat filling wrapped in suet pastry and steamed), black pudding (blood sausage), haggis, and German bread dumplings. These hearty dishes were historically designed to make the most of affordable ingredients while providing a filling, satisfying meal. Modern versions often update classic recipes with lighter ingredients or creative presentations while preserving the comforting, homestyle character that defines this category.

Discover more about savory pudding — including traditional recipes, regional variations, and preparation methods — in the articles below.