Throdkin is a traditional breakfast food of the Fylde, Lancashire, England.
[1] One recipe calls for a pound of oatmeal mixed with some bacon fat to create a dough the consistency of pastry.
[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] It is listed, with an earliest instance in 1837, by Joseph Wright in his 1905 The English Dialect Dictionary.