| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Puddings, English |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Flour |
| 2 |
oz |
Shredded suet |
| 1/2 |
lb |
Onions peeled and finely chopped |
|
|
Salt and black pepper |
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 1 1/2 hours; alternatively steam
similarly. Top up with boiling water 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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