Bacon Pudding
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About half a pound of beef suet chopped very fine, two and a half breakfast-cupfuls of self-raising flour and a pinch of salt, must be mixed with tepid water into a nice elastic paste. Cut half a pound of bacon (fat and lean together) into narrow long strips, slice thinly one fair-sized Spanish onion into rings, and chop about eight leaves of sage very fine. Roll the paste in small pieces to form layers in the basin which must be greased by putting in a good-sized piece of butter and allowing it to stand on the top of the stove until the butter has melted and every part of the basin has had the hot butter run over it. This will prevent the pudding adhering to the basin. Put one layer of paste in the basin, then a layer of bacon and onion and just a little sage sprinkled over the top, then another layer of paste, and so on till all the bacon and onion are used up. Then put on the [Pg 40]top layer of paste which must quite fill the basin, and tie the pudding securely in a freshly wetted pudding cloth. Care must be taken that the cloth is not drawn too tight over the pudding and that the basin is full or the water will get in and spoil the dish. The pudding must be immersed in boiling water and boiled for three hours. At the end of that time turn it out on a hot dish and serve with a little clear melted butter in a sauce boat.
Sounds heart-healthy to me...From the cookbook...
