Berkshire Bacon Pudding

450g (1lb) Flour
170g (6oz) Fat Bacon, chopped
170g (6oz) Shredded Beef or Vegetarian Suet
2 Large Onions, chopped
Sage Leaves
Salt and Pepper

Sieve the flour and salt into a large bowl.
Add suet and mix lightly.
Mix with sufficient water to make a soft, but firm, dough.
Turn out on to a lightly floured work surface.
Knead gently until smooth.
Roll out the dough to a ¼ inch thickness.
Mix the bacon, onions, sage and season to taste.
Roll up the pastry to enclose the bacon mixture.
Damp the edges and roll up lightly.
Seal the edges.
Wrap the pudding in a scalded well-floured cloth and tie the ends.
Place into a large saucepan of boiling water, topping up as required.
Simmer for 2 to 2½ hours.

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Berkshire Bacon Pudding

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