Debris Pudding

Debris Pudding

This inventive dish is the perfect solution to left-over meat and would have proved economical during the First World War. According to the original recipe, the end result tastes like sausagemeat and although we’re not altogether convinced, at the time it evidently proved to be both tasty and popular with the whole family.

1.5-2lb Potatoes (unpeeled weight)
8-10 oz cold cooked meat, game or poultry
1 medium onion, diced
Salt and Pepper (to taste)
Worcester Sauce
Ground Nutmeg
Mixed herbs

Oven temperature: 180/350 degrees or Gas mark 4


  1. Peel and boil the potatoes until tender, then mash using the milk and butter.
  2. Meanwhile, mince the cooked meat, game or poultry, using a mincing machine (Note: alternatively shop-bought mince may be used and pre-cooked in a frying pan without added fat).
  3. Fry the diced onion in butter over a low heat until softened but not brown, adding salt, pepper, mixed herbs and nutmeg to taste. Mix the cooked minced meat with the mashed potatoes and add the onions and a little Worcester Sauce. Mix together until all ingredients are combined.
  4. Place in a buttered 20cm/8 inch pie dish or cake tin and bake for about 20 minutes.
  5. Serve with salad, bread and pickles.

The recipe shown above is taken from The ‘Allied Forces’ Cookery Book in aid of the Red Cross Fund – Ceylon, November 1917.