| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Puddings, English | 4 | Servings | |
INGREDIENTS
| 8 | oz | Self-raising flour |
| Pinch of salt | ||
| 3 | oz | Suet |
| 1 | Small onion,sliced | |
| 1 | lb | Mushrooms, wiped, |
| Trimmed and sliced | ||
| 4 | Rashers streaky bacon, | |
| Chopped | ||
| Salt and black pepper | ||
| A little water or stock |
INSTRUCTIONS
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. Use 2/3 of the dough to line a greased 2 pint pudding basin, reserving the remaining 1/3 for the lid. Seal any gaps well. Mix the onion, mushrooms and bacon together, season, and put into the centre of the pudding, adding a little stock or water. Add the dough lid, pressing the edges firmly together and sealing with a little water. Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil. Place on a stand in a saucepan, and pour round sufficient boiling water to come about half way up the basin. Cover and boil for 2 to 2 1/2 hour's, topping up with boiling water as necessary. Serve with potatoes and a green vegetable. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson" <[email protected]>
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