More On English Puddings.

These 'sausages' browning on a seventeenth century gridiron, are in fact two different sweet puddings from the reigns of James I and his son Charles I. The large ring on the left is a Rice Pudding, made from a recipe in Gervase Markham's The English Huswife (London: 1615). The three smaller ones on the right are Lord Conway's Ambergris Puddings from The Queen's Closet Newly Opened (London: 1655). Both recipes are given below.


More info here: http://www.historicfood.com/English%20Puddings.htm

As you can see from the following English skin pudding was not always a sweet meal. Me thinks perhaps the top one here could be good for trail food.
1848.


SKIN PUDDINGS.
After cleaning your skins well, and turning them out, which you do by inserting the meat at the one end, it gradually turns as you fill, so the wrong side must be out when you begin; take of oatmeal what quantity you want; add about half as much suet, plenty of pepper and salt, and a little weak soup of any kind; tie them at short distances; then boil for two hours; they will keep any length of time, if hung up and kept dry; cut and heat them as you want them, either in the Dutch oven, or hy boiling them.


SKIN PUDDINGS WITH CURRANTS.
Clean your skins well, as above; grate a quantity of bread, mix it with about half as much suet, currants, spice, and sugar, the grate of a lemon, and a little nutmeg, a glass of sweet wine, and water; then fill the skins as in the last receipt, and ready in the same way, first boiling, and then heating up as you require them: the skins should be pricked with a large needle, to prevent them bursting. Some people add apples.