Nans OS Recipe Sought-Bacon & Suet Pudding Thingy???

mrbadexample

Oo! Oo! My dad used to make this...I want some! :j

Will be having a very good look at the recipe tomorrow!

thriftlady_2

I bet it would be nice with sausagemeat in instead of bacon Or cheese for a veggie version.

Rachie_B

a sausagement mixed with stuffing version is scrummy !

newleaf

I've never heard of this one but it sounds great, I'll be trying it on Wednesday!

the_optimist

Addiscomber wrote:

250g/ 8 oz wholewheat flour
3 teaspoons baking powder
100g/ 4 oz shredded suet
2 onions, finely chopped
6 – 8 rashers streaky bacon, chopped
2 teaspoons mixed fresh herbs or 1 teaspoon dried
Pepper and a little salt 9remember that bacon is already salty)
1 medium to large egg
Milk, if necessary

Mix together flour, baking powder, suet, onion, bacon, herbs and seasoning.
Mix with egg, adding milk if necessary to make a soft dropping consistency.
Grease a 2 pint basin and put in a piece of greaseproof paper just to cover the bottom.
Put pudding mixture into basin. Cover with greaseproof paper and foil, tucked in neatly under the rim.
Steam for 1½ to 2 hours.
Serve with parsley sauce.

I made a similar one yesterday (I used selfraising flour instead of wholemeal + baking powder) but I put mine in the microwave for 10 mins - quick, easy and just as tasty!

newleaf

Re Clangers, - a pasty with savoury filling at one end and sweet at the other. According to my Grandad, these were the staple packed lunch of working men and also the origin of the phrase 'to drop a clanger', as if the man dropped his clanger it would be a catastrophe, he would have no lunch and his day would be ruined!

Addiscomber

mrbadexample wrote:

Oo! Oo! My dad used to make this...I want some! :j

Will be having a very good look at the recipe tomorrow!

It is well within your capabilities MBE. Suet pastry is easy as the suet is cut so small that it doesn't need rubbing in, you just mix it up. Just make sure not to make it too wet or you will not be able to roll it out. Actually, if I recall correctly, you have made it before - it is dumpling mix

Old Style is more than saving money - you can make stuff that just isn't available in the shops readymade, and you can vary things in subtle or not so subtle ways. You need never eat exactly the same thing twice if you don't want to Your yoghurt cake being the exception to that rule, of course.

mrbadexample

Addiscomber wrote:

It is well within your capabilities MBE. Suet pastry is easy as the suet is cut so small that it doesn't need rubbing in, you just mix it up. Just make sure not to make it too wet or you will not be able to roll it out. Actually, if I recall correctly, you have made it before - it is dumpling mix

Old Style is more than saving money - you can make stuff that just isn't available in the shops readymade, and you can vary things in subtle or not so subtle ways. You need never eat exactly the same thing twice if you don't want to Your yoghurt cake being the exception to that rule, of course.

I'll definitely be having a go at the baked one sometime soon.

Addiscomber

I love baked suet pudding. My fussy boys include it in their long lists (different, of course, wouldn't you just know it?) of things that I should never darken the table with again :mad: I usually try them on things again after an interval of months, and I feel one of these is in their near future :rotfl: :rotfl: :rotfl:

Addiscomber

I just sneaked a small baked suet pudding into dinner as an accompaniment to roast pork as a change from yorkshires. DS2 ate the taster I put with his meal, but declined what would have been the rest of his portion, and DS1 asked for the rest of his portion and DS2's as well. RESULT :j :j :j It just shows how their tastes can change with time.