This unusual fish dish is adapted from one which I found in a collection of newspaper cuttings from the 1930's.


  Ingredients for 3 - 4:

    450 g (1 lb) smoked haddock, fresh cod or other fish
    75 g (3 oz) fresh breadcrumbs
    25 g (1 oz) butter or margarine
    2 eggs
    handful of parsley - chopped
    pepper and nutmeg

Soak smoked fish for an hour or two to reduce the salt.

Remove any bones or skin. (Cooking the fish is sometimes the easiest way to do this.)

Break up the fish and put in a mixing bowl. Add the breadcrumbs, butter or margarine either melted or in little pieces, the parsley and the eggs. Mix well. Season with pepper and nutmeg and with salt if smoked fish has not been used.

Put it into a well-greased pudding basin, cover and steam for about an hour. It can be boiled instead and probably even cooked in a microwave.

When done run a knife round the bowl to loosen it and turn it out onto a dish.