Norfolk Plough Pudding

Directions

1. 1
   Mix the flour, salt and suet together then add sufficient cold water to form a soft dough.
2. 2
   Turn out onto a lightly floured surface and roll out into a circle. Cut a 1/3 wedge shaped piece out to use for the lid and use the remaining 2/3 of the dough to line a greased 2 pint pudding basin.
3. 3
   Seal any gaps well and use the sausagemeat to line the dough, pressing them well together.
4. 4
   Mix the bacon, onion, sage and sugar together and put in the basin, adding sufficient stock or water just to cover.
5. 5
   Roll the dough for the lid into a circle to fit on the top.
6. 6
   Add the dough lid, pressing the edges firmly together and sealing with a little water.
7. 7
   Cover with a circle of greaseproof paper and finally cover securely with kitchen foil.
8. 8
   cover and steam for 3 1/2 to 4 hours.
9. 9
   Serve with boiled potatoes and a selection of vegetables with thick brown gravy, served seperately.