Bacon And Onion Pudding
|Self rising flour||8 Ounce (200 Gram)|
|Shredded suet||3 Ounce (75 Gram)|
|Mixed herbs||1 Teaspoon (5 Milliliter)|
|Water||1⁄4 Cup (4 tbs) (To Mix, As Desired)|
|Lean bacon||1 1⁄4 Pound, derinded and diced (500 Grams)|
|Freshly ground black pepper||1|
|Onions||2 , peeled and sliced|
Put a large saucepan of water to boil and thoroughly grease a 1 litre (2 pint) pudding basin.
Sieve the flour and salt into a bowl.
Mix in the suet and herbs and mix to a soft dough with water.
Cut off a quarter of the pastry for the lid and roll the remainder into a circle about twice the diameter of the top of the basin.
Carefully lower the circle into the basin and press to the sides without tearing or creasing.
Season the bacon with pepper only and mix with the onions.
Place in the pastry lined basin and add the stock.
Roll out the remaining pastry for the lid, dampen the edges and place on top of the meat.
Press the edges well together and trim.
Cover securely with greased paper and then foil or a pudding cloth.
Lower the basin into the pan so that the water comes half to two-thirds of the way up the side of the basin.
Simmer gently for 4 hours, filling up the pan with more boiling water as necessary.
Remove the coverings and serve straight from the basin.