Easiest Way to Make Homemade Sylvia's Bacon and Onion Pudding #mycookbook

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The ingredients needed to make Sylvia's Bacon and Onion Pudding #mycookbook:

1. Take 8 oz Self raising flour
2. Get 4 oz suet, either veg or beef
3. Take 1/2 tsp Baking powder
4. Take half a pack of dry-cure smoked, streaky bacon or any bacon you have handy
5. Prepare 1/2 tsp dried mixed herbs or Thyme
6. Get 2 small or 1 large onion, finely chopped
7. Make ready A few fresh Sage leaves or 1/2 tsp dried Sage
8. Get Vegetable oil
9. Make ready Butter for greasing
10. Make ready Water for binding
11. Make ready Salt and Pepper, preferably White Pepper
12. Make ready Pudding bowl, greaseproof paper, string, steamer

Instructions to make Sylvia's Bacon and Onion Pudding #mycookbook:

1. Grease your bowl with butter. Set aside
2. Dry fry the bacon in a hot frying pan until crisp. Turn to scrip the other side. Drain on kitchen paper and chop into fairly small pieces. Set aside.
3. Sauté the finely chopped onion with the Sage leaves or dried Sage in vegetable oil until translucent and lightly browned. Take off of the heat and remove to a plate to cool.
4. Mix the flour, 1/2 tsp salt, baking powder and suet in a bowl.
5. Add the onion and Bacon to the flour mixture and stir together.
6. Bind the mixture with enough cold water to bring together to form a soft dough. Boil the kettle.
7. Place the pudding into the buttered pudding bowl and cover with a large sheet of greaseproof or baking parchment with a pleat in the middle to allow for expansion and tie with string to form a seal around the edge of the bowl. Fold the overhanging paper onto the top of the bowl to keep it out of the way.
8. Pour boiling water into the steamer and place pudding bowl in top of the steamer. Steam for 2 hours, regularly checking and topping up with boiling water to avoid the pan boiling dry.
9. I served my pudding with an onion gravy made from a sliced onion, sautéed until browned in a gravy made from good old Bisto! (Guilty secret) I also added a medley of green veg, but you can use whatever veg you have handy. Not the best photo, but definitely one of my most favourite dinners from my childhood.

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