Norfolk Plough Pudding – a delicious recipe with flour, salt, suet, pork sausage, bacon, onion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the flour, salt and suet together then add sufficient cold water to form a soft dough.
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
Seal any gaps well and use the sausagemeat to line the dough, pressing them well together.
4
Mix the bacon, onion, sage and sugar together and put in the basin, adding sufficient stock or water just to cover.
5
Roll the dough for the lid into a circle to fit on the top.
6
Add the dough lid, pressing the edges firmly together and sealing with a little water.
7
Cover with a circle of greaseproof paper and finally cover securely with kitchen foil.
8
cover and steam for 3 1/2 to 4 hours.
9
Serve with boiled potatoes and a selection of vegetables with thick brown gravy, served seperately.
829
kcal
Calories
42
g
Fat
49
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces self rising flour, 1 pinch salt, 3 ounces shredded suet, 1 lb pork sausage, and more.
Yes, Norfolk Plough Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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