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Throdkin is a traditional breakfast food of the Fylde, Lancashire, England. There are different preparations but all are made from oatmeal and bacon fat.[1]
One recipe calls for a pound of oatmeal mixed with some bacon fat to create a dough the consistency of pastry. The dough is then shaped into a brick shape and baked, often with a strip of bacon on top.[1] Another version consists of a dough of oatmeal and water pressed into a pie plate, topped with pieces of fat bacon, and baked. It was cut into wedges tart-style for serving[citation needed]
The throdkin could also be baked and then fried in bacon fat.[1]
There is a sweet variety from Blackpool which incorporates currants.[1]
It is listed, with an earliest instance in 1837, by Joseph Wright in his 1905 The English Dialect Dictionary.[2]
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