Sylvia's Bacon and Onion Pudding.
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Ingredients requirements - Sylvia's Bacon and Onion Pudding:
- Provide 8 oz of Self raising flour.
- Need 4 oz suet, either veg or beef.
- Prepare 1/2 tsp - Baking powder.
- Prepare half a pack of dry-cure smoked, streaky bacon or any bacon you have handy.
- Provide 1/2 tsp dried mixed herbs or Thyme.
- Need 2 for small or 1 large onion, finely chopped.
- Provide A few - fresh Sage leaves or 1/2 tsp dried Sage.
- Give Vegetable oil.
- Require - Butter for greasing.
- Give for Water for binding.
- Need - Salt and Pepper, preferably White Pepper.
- Provide of Pudding bowl, greaseproof paper, string, steamer.
Sylvia's Bacon and Onion Pudding steps:
- Grease your bowl with butter. Set aside.
- Dry fry the bacon in a hot frying pan until crisp. Turn to scrip the other side. Drain on kitchen paper and chop into fairly small pieces. Set aside..
- Sauté the finely chopped onion with the Sage leaves or dried Sage in vegetable oil until translucent and lightly browned. Take off of the heat and remove to a plate to cool..
- Mix the flour, 1/2 tsp salt, baking powder and suet in a bowl..
- Add the onion and Bacon to the flour mixture and stir together..
- Bind the mixture with enough cold water to bring together to form a soft dough. Boil the kettle..
- Place the pudding into the buttered pudding bowl and cover with a large sheet of greaseproof or baking parchment with a pleat in the middle to allow for expansion and tie with string to form a seal around the edge of the bowl. Fold the overhanging paper onto the top of the bowl to keep it out of the way..
- Pour boiling water into the steamer and place pudding bowl in top of the steamer. Steam for 2 hours, regularly checking and topping up with boiling water to avoid the pan boiling dry..
- I served my pudding with an onion gravy made from a sliced onion, sautéed until browned in a gravy made from good old Bisto! (Guilty secret) I also added a medley of green veg, but you can use whatever veg you have handy. Not the best photo, but definitely one of my most favourite dinners from my childhood..
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