| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | English, Puddings | 4 | Servings | |
INGREDIENTS
| 4 | oz | Flour |
| 2 | oz | Shredded suet |
| 1/2 | lb | Onions peeled and |
| finely chopped | ||
| Salt and black pepper | ||
| 1 1/2 | urs, alternatively steam similarly. Top up with boiling water |
INSTRUCTIONS
Mix the flour and suet together then add sufficient cold water to form a firm dough. Turn out on to a lightly floured surface and roll out to form a oblong about about 1/4 inch thick. Sprinkle the onion over the dough, and season well. Roll up like a Swiss Roll and damp the ends to seal. Wrap lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan of boiling water, cover and cook for 1 to as necessary. Serve cut into thick slices, each slice topped with a pat of butter, as an accompaniment to boiled bacon or boiled beef. A cottager's pudding, often served with a piece of boiled bacon and, by tradition, cooked in the same pot. Posted to MM-Recipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7 Oct 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 123
Total Fat: 13.7g
Cholesterol: 9.6mg
Sodium: 3.8mg
Potassium: 115.4mg
Carbohydrates: 26.9g
Fiber: 1.7g
Sugar: 2.5g
Protein: 3.8g