Norfolk Plough Pudding

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 8 ounces self rising flour
• 1 pinch salt
• 3 ounces shredded suet
• 1 lb lamb sausage
• 8 slices streaky bacon, chopped
• 1 large onion, peeled and chopped
• 1 teaspoon chopped sage
• 1/2 ounce brown sugar
• water or lamb stock

Recipe

• 1 mix the flour, salt and suet together then add sufficient cold water to form a soft dough.
• 2 turn out onto a lightly floured surface and roll out into a circle. cut a 1/3 wedge shaped piece out to use for the lid and use the remaining 2/3 of the dough to line a greased 2 pint pudding basin.
• 3 seal any gaps well and use the sausagemeat to line the dough, pressing them well together.
• 4 mix the bacon, onion, sage and sugar together and put in the basin, adding sufficient stock or water just to cover.
• 5 roll the dough for the lid into a circle to fit on the top.
• 6 add the dough lid, pressing the edges firmly together and sealing with a little water.
• 7 cover with a circle of greaseproof paper and finally cover securely with kitchen foil.
• 8 cover and steam for 3 1/2 to 4 hours.
• 9 serve with boiled potatoes and a selection of vegetables with thick brown gravy, served seperately.