Hampshire Rasher pudding
Source of Recipe
the web
List of Ingredients
Suet Pastry
4 oz self raising Flour
2 oz shredded beef suet
pinch of salt
squeeze of lemon juice in 3 tablespoons chilled water
1 teaspoon lemon zest (optional)Recipe
Sift flour and salt (add lemon rind if using) and suet.
Mix to a firm dough with lemon juice and cold water. Roll into a ball
and leave to chill in the fridge for about 30 minutes.
6-8 rashers of good smoked bacon
1 large onion, sliced and chopped fairly fine Onion (s)
1 teaspoon of dried mixed herbs
Salt and pepper, to taste
Trim the bacon and cut into pieces (although I have been served the dish
with whole rashers). Add the onions and mix well together. Add the dried
herbs, salt and pepper to taste. Place bacon bits/onion mixture onto
pastry, allowing approximately half an inch clear around the edges.
Moisten the edges and roll pastry into a sausage shape, and pinch edges
together.
Wrap in grease-proof paper and roll in a clean muslin cloth, secure the
well wrapped parcel with string.
Put into a pan, cover with boiling water and allow to cook for approx 2
hours.
When cooked, remove from the paper/cloth and cut into rings to serve.
Make a parsley sauce and serve with plain boiled potatoes and a green
veg.
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