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1
Fry bacon until cooked ,but not crisp, drain and cut into small pieces.
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2
Place in bowl.
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3
Fry onion in bacon fat until transparent,.drain and add to bacon,mix in enough gravy to moisten through.
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4
Sift flour Into a bowl , add suet and salt, stir with a table knife, gradualy add approximately 5 fluid ounces cold water to make a soft but firm dough.
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5
Grease a 2 pint pudding basin, take 2/3 of the dough and roll out on floured surface to fit basin, line basin.
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6
(To make it easier to turn out you can place a circle of buttered greaseproof paper in bottom of basin)
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7
Place bacon mixture in lined bowl.
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8
Roll remaining dough into circle to fit top of pudding, place on top of mixture.
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9
Cover with circle of buttered greaseproof paper.
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10
Cover top of basin with double layer of foil, pleating the foil so the pudding can rise.
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11
Tie on with string.
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12
Put 2 pints of boiling water in a pressure cooker,, place pudding on trivet, put on lid and return to boil, reduce heat and steam for 30 minutes, add 5lb valve weight and cook for further 30 minutes,
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13
Remove from heat and allow pressure to equalise.
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14
Turn pudding onto plate and cut into 4.
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15
Serve with gravy and potatoes and vegetables of choice
