Tudds

Tudds are a type of traditional British breakfast dish that originated in the English county of Norfolk. The name is believed to derive from the Norfolk dialect word "tud," meaning "to eat," though the exact origins remain unclear. The dish consists of a thick, savory porridge made primarily from oatmeal, milk, and salt, often flavored with a touch of pepper or other spices. Unlike traditional oatmeal, Tudds are typically cooked to a thicker consistency, resembling a soft, moist cake or pudding.

The dish is often served with a variety of accompaniments, such as bacon, sausages, fried eggs, or even cold meats like ham or corned beef. It is commonly enjoyed as a hearty, filling meal, particularly in rural areas of Norfolk and East Anglia. Tudds are sometimes compared to other similar dishes like Scottish porridge or Irish oatcakes, though they have a distinct texture and preparation method.

Historically, Tudds were a practical and economical breakfast option for laborers and farmers, as they could be prepared quickly and provided sustained energy. Over time, the dish has become a regional specialty, celebrated for its simplicity and heartiness. While not as widely known outside of Norfolk, Tudds remain a beloved part of the local culinary tradition.

Today, Tudds are occasionally found in Norfolk pubs and cafés, where they are served as a nostalgic or traditional breakfast choice. The dish reflects the resourcefulness of rural British cooking, blending basic ingredients into a satisfying meal that highlights the region’s agricultural heritage.