2 1/4 cups (8 oz) 225 g self raising (self rising) flour
salt and freshly ground black pepper
4 oz (110 g) shredded suet
salt and freshly ground black pepper
4 oz (110 g) shredded suet
for the filling
8-12 oz (225-350 g) streaky bacon
2 onions, chopped
2 tomatoes, chopped
2 carrots, diced chopped fresh parsley
2 onions, chopped
2 tomatoes, chopped
2 carrots, diced chopped fresh parsley
method
1. Put the flour and a pinch of salt in a bowl, mix in the suet and add sufficient water to make a soft dough.
2. Roll out two-thirds of the pastry to line a 1 1/2 - 2 pt (1/4 - 1.2 L) pudding basin.
3. Pile the bacon, onions, tomatoes, carrots and parsley in the basin, adding very little water.
4. Add salt and pepper to taste.
5. Roll out the remaining dough to form a lid which should be pressed down firmly on top of the pudding.
6. Cover with greased greaseproof paper with a pleat across the top and secure the paper around the bowl with string. Place in a saucepan with boiling water and steam for 3 hours.
2. Roll out two-thirds of the pastry to line a 1 1/2 - 2 pt (1/4 - 1.2 L) pudding basin.
3. Pile the bacon, onions, tomatoes, carrots and parsley in the basin, adding very little water.
4. Add salt and pepper to taste.
5. Roll out the remaining dough to form a lid which should be pressed down firmly on top of the pudding.
6. Cover with greased greaseproof paper with a pleat across the top and secure the paper around the bowl with string. Place in a saucepan with boiling water and steam for 3 hours.
serving amount
serves 4
rate this recipe
8.5
out of 10
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