Prep 15 mins
Cook 4 hrs
This pudding is not what North Americans would think of as a pudding. It is more like a steamed meat pie.This was traditionally served on Plough Monday, the first Monday after Twelfth Night, when the spring ploughing was due to begin.
- 8 ounces self rising flour
- 1 pinch salt
- 3 ounces shredded suet
- 1 lb pork sausage
- 8 slices streaky bacon, chopped
- 1 large onion, peeled and chopped
- 1 teaspoon chopped sage
- 1⁄2 ounce brown sugar
- water or pork stock
- Mix the flour, salt and suet together then add sufficient cold water to form a soft dough.
- Turn out onto a lightly floured surface and roll out into a circle. Cut a 1/3 wedge shaped piece out to use for the lid and use the remaining 2/3 of the dough to line a greased 2 pint pudding basin.
- Seal any gaps well and use the sausagemeat to line the dough, pressing them well together.
- Mix the bacon, onion, sage and sugar together and put in the basin, adding sufficient stock or water just to cover.
- Roll the dough for the lid into a circle to fit on the top.
- Add the dough lid, pressing the edges firmly together and sealing with a little water.
- Cover with a circle of greaseproof paper and finally cover securely with kitchen foil.
- cover and steam for 3 1/2 to 4 hours.
- Serve with boiled potatoes and a selection of vegetables with thick brown gravy, served seperately.