1.1 kg (2 1/2 lb) smoked collar of bacon
4 cloves
300 ml (1/2 pint) dry cider
1 bay leaf
125 g (4 oz) fresh white breadcrumbs
175 g (6 oz) self-raising flour
5 ml (1 tsp) sage
50 g (2 oz) shredded suet
25 g (1 oz) margarine
175 g (6 oz) onions, skinned and coarsely grated
salt and freshly ground pepper
4 cloves
300 ml (1/2 pint) dry cider
1 bay leaf
125 g (4 oz) fresh white breadcrumbs
175 g (6 oz) self-raising flour
5 ml (1 tsp) sage
50 g (2 oz) shredded suet
25 g (1 oz) margarine
175 g (6 oz) onions, skinned and coarsely grated
salt and freshly ground pepper
method
1. Put the bacon into a saucepan of cold water and bring slowly to the boil. Drain off the water. Slice off the rind if it is not cooked enough to peel away. Stud the fat with cloves.
2. Put the bacon into a shallow casserole with the cider and bay leaf. Cover tightly and cook in the oven at 180°C (350°F) mark 4 for about 2 1/4 hours.
3. Meanwhile, combine the breadcrumbs, flour, sage and suet. Rub in the margarine, add the onion and bind to a soft dough with water. Season lightly and shape into twelve dumplings.
4. About 45 minutes before the end of cooking time add the dumplings to the juices surrounding the bacon. Cover again and finish cooking.
2. Put the bacon into a shallow casserole with the cider and bay leaf. Cover tightly and cook in the oven at 180°C (350°F) mark 4 for about 2 1/4 hours.
3. Meanwhile, combine the breadcrumbs, flour, sage and suet. Rub in the margarine, add the onion and bind to a soft dough with water. Season lightly and shape into twelve dumplings.
4. About 45 minutes before the end of cooking time add the dumplings to the juices surrounding the bacon. Cover again and finish cooking.
serving amount
serves 6
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