bacon and onion pud


here is a traditional british dish which is delicious, i know millie wants to try it, i checked and beef suet is available in the USA,  this dish is best served with potatoes, veg and gravey.  this recipe is one mum got off the interent, she usually just rolls out the dough, places the bacon and onion pieces on the dough, folds it over and rolls it again, more bacon and onion etc, you will still achieve the same results.

Equipment

  • Kitchen scales
  • Large mixing bowl
  • Medium mixing bowl
  • Sharp knife
  • Chopping board
  • Fork
  • Tablespoon
  • Large saucepan
  • Pudding basin – china or heat-proof glass (such as pyrex) or a plastic basin with lid
  • Greaseproof paper or muslin to cover pudding basin

Ingredients

  • 110g (4oz) self-raising flour
  • 55g (2oz) shredded suet (beef or vegetable)
  • 6 – 8 fl oz water to mix
  • Pinch of salt
  • Four rashers of raw bacon, chopped
  • One onion, diced1
  • One Oxo cube2 (optional)

Method

  1. Using a large bowl, add the flour, salt and suet and mix well using your fingers.
  2. Starting with a few tablespoons, add enough water to mix together until it forms a soft (but not sticky) ball of dough.
  3. In the medium bowl using the fork, mix together the chopped bacon and diced onion, then crumble the Oxo cube (if using one) on top, and mix again.
  4. Separate the dough into three unequal lumps; small, medium and large. Flatten the smallest one out between your hands until it fits snugly in the bottom of the pudding basin, and place it in the bottom.
  5. From the bacon and onion bowl add just under a half on top of the dough.
  6. Using the medium piece of dough, again flatten between hands until it fits snugly on top of the bacon and onion mix.
  7. Place the remainder of the bacon and onion mix on top of the dough.
  8. Finally, flatten the last piece of dough. You may need to use a floured surface and rolling pin, until it fits snugly on the top, then secure the lid, or place greaseproof paper and tie with string.
  9. Place into a large saucepan with water at around half to three-quarters up the side of the basin.
  10. Bring to the boil, cover with the saucepan lid and simmer for two hours. Check the water level regularly to make sure that the pan doesn’t boil dry, and top it up with boiling water from the kettle to maintain the level if needed.

Or if you have a pressure cooker or an electric steamer, follow the manufacture’s instructions for suet pudding.

Serve and enjoy.


 

1 Cut into small pieces.
2 Known as bouillon cubes in the US.


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