Bacon Leek and Sage Pudding Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Self-raising flour - 200 g | ||
| Salt - 1x2.5 ml spoon | ||
| Beef suet | 100 Gram, shredded | |
| Cold water | 150 Milliliter | |
| Leek | 1 (Filling:Unsmoked streaky bacon rashers - 175 g, rinded) | |
| Fresh sage - 1 x 5 ml spoon OR dried sage - 1 x 2.5 ml spoon | ||
| Salt | 1 To taste (Filling:Unsmoked streaky bacon rashers - 175 g, rinded) | |
| black pepper | 1 (Filling:Unsmoked streaky bacon rashers - 175 g, rinded) | |
| Boiling water | 900 Milliliter (Filling:Unsmoked streaky bacon rashers - 175 g, rinded) | |
| Lemon juice - a little | ||
Directions
GETTING READY
1) In a mixing bowl, sift the flour and salt.
2) Add in the suet and slowlyadd the water until a smooth elastic dough is formed, which leaves the sides of the bowl cleanly.
3) On afloured boeard, turn out the dough and knead lightly.
MAKING
4) Roll the pastry into an oblong and a little narrower than the base of the cooker and approximately 5 mm/1/4 inch thick.
5) Over the pastry, put a layer of streaky bacon rashers, slightly overlapping each rasher, to within 2.5 cm/1 inch of the edges.
6) Cover the pastry evenly with the sliced leek, sage and a little salt and pepper.
7) Brush the edges of the pastry with a little water and roll up, swiss-roll style, sealing all the edges well.
8) Place the roll, seam-side down, on a greased double thickness of greaseproof paper or on a well-greased piece of aluminium foil.
9) Wrap loosely, making a pleat in the centre to allow for expansion.
10) Secure the greaseproof paper with string at the ends.
11) Have the boiling water and a little lemon juice ready in the cooker.
12) Add the trivet rim side down.
13) Carefully stand the pudding on the trivet, close the cooker and steam gently, without the weights, for to minutes.
14) Bring to high pressure and cook for 20 or 30 minutes accordingly.
15) Reduce the pressure slowly.
SERVING
16) Slice the bacon and serve with a brown gravy and vegetables.
1) In a mixing bowl, sift the flour and salt.
2) Add in the suet and slowlyadd the water until a smooth elastic dough is formed, which leaves the sides of the bowl cleanly.
3) On afloured boeard, turn out the dough and knead lightly.
MAKING
4) Roll the pastry into an oblong and a little narrower than the base of the cooker and approximately 5 mm/1/4 inch thick.
5) Over the pastry, put a layer of streaky bacon rashers, slightly overlapping each rasher, to within 2.5 cm/1 inch of the edges.
6) Cover the pastry evenly with the sliced leek, sage and a little salt and pepper.
7) Brush the edges of the pastry with a little water and roll up, swiss-roll style, sealing all the edges well.
8) Place the roll, seam-side down, on a greased double thickness of greaseproof paper or on a well-greased piece of aluminium foil.
9) Wrap loosely, making a pleat in the centre to allow for expansion.
10) Secure the greaseproof paper with string at the ends.
11) Have the boiling water and a little lemon juice ready in the cooker.
12) Add the trivet rim side down.
13) Carefully stand the pudding on the trivet, close the cooker and steam gently, without the weights, for to minutes.
14) Bring to high pressure and cook for 20 or 30 minutes accordingly.
15) Reduce the pressure slowly.
SERVING
16) Slice the bacon and serve with a brown gravy and vegetables.
Chef
