Norfolk Plough Pudding

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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