346. SAVORY APPLE and BACON PUDDING

Suet pastry:
8 oz. self-raising flour
1 level teaspoon salt
1/2 level teaspoon dry mustard
4 oz. suet, finely chopped
about 1/4 pint cold water

Filling:
1 lb. streaky bacon, roughly chopped
4 oz. cabbage heart, chopped fine
1/2 lb. cooking apples, peeled, cored and diced
1 large onion, chopped fine
2 level tablespoons black treacle
pepper to taste

Mix all filling ingredients together. Into another bowl sift flour and salt together. Add suet and toss all together. Mix to stiff dough with the water. Roll out two-thirds of dough to line 2 1/2 pint well greased pudding basins. Fill with bacon and vegetable mixture and cover with lid made by rolling out the rest of the dough. Cover with greased greaseproof paper and steam steadily for 3 hours.


courtesy of: Denise Strickland / Haighs Retail & Catering Butchers, Haighs (Workington) Ltd., 17 Pow Street, WORKINGTON, Cumbria, CA14 3AG