Prep 20 mins
Cook 2 hrs
This is a traditional dish made in the Bedfordshire area of England. It is a meal that would be prepared, economizing on energy. Usually served on Monday, when the laundry was being done, leaving mother to wash while the meal cooked.
- 8 ounces all-purpose flour
- 1⁄2 teaspoon salt
- 4 ounces shredded suet
- 1⁄4 pint chilled water
- 2 large peeled and cubed potatoes
- 8 ounces country ham
- 1 yellow onion, peeled and chopped finely large pinch of parsley
- 4 ounces of any jam or 4 ounces fruit pie filling
- Mix flour salt and suet together,.
- stir in enough water to give a light elastic dough knead very lightly until smooth.
- Roll out to about 1/4 inch thick.
- Make an oblong and imagine this in two pieces.
- Cut the potatoes up into cubes, cut ham up into bite size pieces, chop onion quite small, chop up parsley roughly.
- Put this mixture in the middle of one side of the pastry, sprinkle with pepper.
- On the other side spread jam quite thickly or a tin of fruit pie filling.
- Roll up the entire thing as you would a swiss roll. Wrap the entire sausage in foil and steam the pudding for 2 -4 hours depending on the filling.
- When the pudding is ready serve the meat and potato half with vegetables. afterwards serve the jam side with custard.