A traditional Scottish or British pudding cooked inside a bag, typically made with oatmeal, suet, and other ingredients.
Compound of 'bag' and 'pudding' (from Old French 'boudin'). This cooking method became popular in Scotland and Northern England where ingredients were boiled together inside a cloth bag to create a dense, filling food.
Before modern kitchen equipment, cooks used fabric bags as essentially the world's first non-stick cookware—the bag held everything together while heat cooked the ingredients from all sides.
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