Pork
Berkshire, England
1lb /450g flour
6oz / 170g fat bacon
a few sage leaves
6oz / 170g suet
2 onions
salt and pepper to taste
Mix the flour and suet with a little cold water to form a stiff
dough. Roll out the dough to a 1/4 inch thickness.
Chop up the bacon and onions and mix them together with the sage, salt and
pepper.
Roll the suet pastry up enclosing bacon and seasonings. Seal the dough by
squeezing at both ends.
Wrap the pudding in a dampened, floured cloth and boil in water in a large
pan for about 2 hours.