Pork
Norfolk, England
Traditionally served on Plough
Monday, the first Monday
after twelth night, when the
spring ploughing was due
to begin.
Serves 4-6
8 oz / 225g Self raising flour
A good pinch of salt
3 oz / 90g shredded suet
1 lb / 450g pork sausage meat
8 rashers streaky bacon, derind and chopped
1 large onion, peeled and chopped
1 tsp / 5g chopped sage
1/2 oz 15g brown sugar
water or pork stock
Mix the flour, salt and suet together then add sufficient cold water to form
a soft dough.
Turn out onto a lightly floured surface and roll out. Use
2/3 of the dough to line a greased 2 pint / 1
L pudding basin, reserving the remaining 1/3 for the
lid.
Seal any gaps in the bowl and use the sausage meat to line the dough, pressing
them well together. Mix the bacon , onion, sage and sugar together
and add to the basin with sufficient water or stock to barely cover the mixture.
Put the lid on, ensuring a tight seal with some water rubbed on the
pastry edges.
Cover with a circle of greaseproof paper and then cover tightly with foil.
Put in a suitable pan, with a little water, cover and steam for
31/2 to 4 hours, checking the water level
occasionally.
Serve hot