Bacon Leek And Sage Pudding
|Self-raising flour||200 Gram|
|Salt||2 1⁄2 Milliliter (1 Spoon)|
|Beef suet||100 Gram, shredded|
|Cold water||150 Milliliter|
|Leek||1 , cleaned and thinly sliced|
|Streaky bacon rashers||175 Gram, rinded, unsmoked|
|Fresh sage/2 1/2 milliliter dried sage||5 Milliliter|
|Freshly ground black pepper||To Taste|
|Boiling water||900 Milliliter|
|Lemon juice||1 Teaspoon (Leveled)|
1) In a mixing bowl, sift the flour and salt.
2) Add in the suet and slowlyadd the water until a smooth elastic dough is formed, which leaves the sides of the bowl cleanly.
3) On afloured boeard, turn out the dough and knead lightly.
4) Roll the pastry into an oblong and a little narrower than the base of the cooker and approximately 5 mm/1/4 inch thick.
5) Over the pastry, put a layer of streaky bacon rashers, slightly overlapping each rasher, to within 2.5 cm/1 inch of the edges.
6) Cover the pastry evenly with the sliced leek, sage and a little salt and pepper.
7) Brush the edges of the pastry with a little water and roll up, swiss-roll style, sealing all the edges well.
8) Place the roll, seam-side down, on a greased double thickness of greaseproof paper or on a well-greased piece of aluminium foil.
9) Wrap loosely, making a pleat in the centre to allow for expansion.
10) Secure the greaseproof paper with string at the ends.
11) Have the boiling water and a little lemon juice ready in the cooker.
12) Add the trivet rim side down.
13) Carefully stand the pudding on the trivet, close the cooker and steam gently, without the weights, for to minutes.
14) Bring to high pressure and cook for 20 or 30 minutes accordingly.
15) Reduce the pressure slowly.
16) Slice the bacon and serve with a brown gravy and vegetables.