Savoury Apple And Bacon Pudding

Suet pastry:
225g (8oz) Self-Raising Flour
140ml (¼ pint) Cold Water
1 level tsp Salt
½ tsp Dry Mustard

Filling:
450g (16oz) Streaky Bacon, roughly chopped
225g (8oz) Cooking Apples, peeled, cored and diced
110g (4oz) Cabbage Heart, finely chopped
1 large Onion, finely chopped
2 tbsp Black Treacle
140ml (¼ pint) Dry Cider
Pepper to taste

Sift flour, mustard powder and salt together, add suet and mix.
Add enough water to produce a stiff pliable dough.
Roll out the dough, reserving one third for the lid.
Line 2½ pint well greased pudding basin.
Mix all filling ingredients together and add to the basin.
Cover with lid using the dough.
Cover with greased greaseproof paper, tie with string and steam for 3 hours.
Ensure that the pan does not boil dry, topping up occasionally with boiling water.

MeatRecipes

Savoury Apple And Bacon Pudding

Meat
Recipes