Yield: 4 Servings
|8 ounces||Self-raising flour|
|\N \N||Pinch of salt|
|1 \N||Small onion,sliced|
|1 pounds||Mushrooms, wiped,|
|\N \N||Trimmed and sliced|
|4 \N||Rashers streaky bacon,|
|\N \N||Salt and black pepper|
|\N \N||A little water or 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 ⅔ of the dough to line a greased 2 pint pudding basin, reserving the remaining ⅓ for the lid. Seal any gaps well. Mix the onion, mushrooms and bacon together, season, and put into the centre of the pudding, adding a little stock or water. Add the dough lid, pressing the edges firmly together and sealing with a little water. Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil. Place on a stand in a saucepan, and pour round sufficient boiling water to come about half way up the basin. Cover and boil for 2 to 2½ hour's, topping up with boiling water as necessary. Serve with potatoes and a green vegetable.
Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson" <ray.watson@...>