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Message: <blockquote data-quote="Clivethedrive" data-source="post: 2329687" data-attributes="member: 132592">[ATTACH=full]45345[/ATTACH]try this[emoji67]‍[emoji505]sausage meat and bacon Suet pastry pudding225g of self raising flourPinch of salt100g of shredded suet(veg-or beef)400g of sausage meat or skinned sausages100g of bacon ( smoked if preferred)1 large onion peeled and diced1 teaspoon of fresh or dried sageDirectionsGrease a 2 pint pudding basinMix flour suet and salt together in a large mixing bowl,add sufficient water to bind into a non sticky doughTurn dough out onto floured board ,reserve a third for the pudding lidRoll out dough to line pudding bowl leaving about half an inch of top of bowl ...to allow for risingNext mix sausage meat ..bacon ( chopped into small pieces )and sage,then put in pastry lined basinThen roll out reserved suet dough to make the lid,use a little cold water to seal the lidCover the pudding lid with buttered grease proof paper making a fold to allow for expansion Do the same again with tin foilPlace in a steamer with water three quarters up side of pudding,then steam for 4 hours checking water level frequently EnjoyPs this pud’mirowaves very well for next day[emoji39]</blockquote>

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