By Lyn Funnell 
I was a bit worried about this recipe as it had no liquid addition, or nothing juicy like tomatoes.
But when it’s been steamed, the ingredients are soft, so it does work well.
125g/4ozs plain flour
1 1/2tsps baking powder
50g/2ozs suet
1 egg
Milk, if necessary
1 onion, finely chopped
Bacon, chopped. I had some leftover bacon pieces which I cut up with kitchen scissors
1tsp mixed herbs
Seasoning
I didn’t think the basin was full enough, so I added a few chopped potato skins & some leftover boiled potatoes, chopped
1pint basin, well greased
Mix the pastry ingredients. Add a few drops of milk if it’s too dry.
Roll out, then cut a triangle for the lid.
Line the basin, repairing any gaps.
Place all the ingredients into the basin.
Place the lid on the top, firmly pressing the edge shut.
Cover the top with greaseproof paper, then cover the whole basin with tinfoil.
Place in a saucepan filled about a third with boiling water.
The recipe says Steam for 1 ½ hours, but I didn’t think that was long enough, so I steamed it for 2 ½ hours.
Check regularly to make sure the water doesn’t dry up. Top up if necessary.
Remove foil and greaseproof, then using a knife, run it around the edge to loosen the pastry. Place a dish on top and tip the basin upside-down.
The pudding should drop out in one piece.
I served it with baked beans.
It’s not a pretty dish, but it’s a traditional, economical delicious meal!
