Onion pudding (english)

  1. Aragon Speed
    Aragon Speed
    4 Servings

    4 ounces of flour
    2 ounces of shredded suet
    pound of onions peeled and finely chopped
    White pepper

    Mix the flour and suet together then add sufficient cold water to form a firm dough.

    Turn out on to a lightly floured surface and roll out to form a oblong about 1/4 inch thick.

    Sprinkle the onion over the dough, and season well. Roll up like a Swiss Roll and damp the ends to seal.

    Wrap lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan of boiling water, cover and cook for 1 to 1 1/2 hours. (Alternatively you can steam it in a pressure cooker. See your pressure cooker guidelines and time the same as a suet pudding.) Top up with boiling water as necessary.

    To serve cut into thick slices.

    (Optional extra: 2 or 3 rashers of lean bacon can be cut into short, thin strips and sprinkled onto the suet at the same time as the onion.)
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