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"We have this meal at least once a month during the winter. However, I cook it all in the same pot. When serving I take out the sausages (smoked, by the way and then stomp the kale and potatoes until they are a lovely green colour. The fat from the sausages soaks into the potato and kale. I serve it with a little viniger dribbled over ..."
Mar 26, 2002 on Food.com
"This brought back many memories of the war time in England. Mum used to make this with many comments about scaleded fingers as she took it out of the pan. She also made the same dough and rolled it out and added rashers (bacon parsley and other seasonings. It was then rolled up and cooked the same way as Spotted Dick.This was then our ..."
Mar 10, 2002 on Food.com