Berkshire Bacon Pudding
A traditional pudding designed to be cheap and to be cooked in the large pot or cauldron of water which would have been the only means of cooking for poor people.
- 4 cups flour
- 6 rashers fat bacon
- a few sage leaves
- 6 tablespoons suet
- 2 onions
- salt and pepper to taste
1. Mix the flour and suet with a little cold water to form a stiff dough.
2. Roll out the dough to a 1/4 inch thickness.
3. Chop up the bacon and onions and mix them together with the sage, salt and pepper.
4. Roll the suet pastry up enclosing bacon and seasonings.
5. Seal the dough by squeezing at both ends.
6. Wrap the pudding in a dampened, floured cloth and boil in water in a large pan for about 2 hours.