Bacon and Onion Roll

Muslin Cloth or baking foil

• 220 g Self-raising flour
• 120 g Beef suet Atora
•  180 ml Water
• Salt a couple of pinches
• Freshly ground black pepper
• 6 rashers Thick-cut back bacon  smoked, trimmed of fat or bacon bits
• 1 Onion large, chopped
• Parsley chopped, optional

1. Slice the onion thinly and cut the bacon into bite size pieces.
2. Fry the onion gently until browned at the edges the set aside to cool.
3. Put the flour, suet, salt and freshly ground black pepper into a large mixing bowl and mix together. Add the water and stir to mix well until it forms a soft but not sticky dough
4. On a floured worktop, roll the pastry into a rectangle about 1 cm thickness, trimming off any excess.
5. Lay the bacon and onion over the pastry, sprinkle over the chopped parsley if using and roll up like a Swiss roll.

Cooking method 1 – Steaming

Now flour a clean muslin cloth, put the pudding on the cloth and roll it up.
Tie both ends with string and place it into a steamer.
Cover and steam over boiling water for 3 hours. Take care that the water doesn't boil dry.

Cooking method 2 – Simmering

Alternatively, place on buttered or oiled foil, secure the top and twist the ends, to make it leakproof. [like a big, but loose, Xmas cracker], then place it in a large saucepan, with enough water to come halfway up the parcel.
Gently simmer for 2 hours.
Slice the pudding and serve with potatoes, peas and gravy.