SMOKED BACON, BEEF & OYSTER PUDDING

Preparation Method :

• Roll out the pastry on a floured board, cutting off one-third and keeping it on one side to top the pudding.
• Use the teaspoon of butter to grease a 1.8 litre pudding basin and line it with two-thirds of the suet pastry, pressing it in to cover the basin completely and slightly overlap the edge of the basin.
• Place the smoked bacon, beef and onion in a bowl and sprinkle with flour, seasoning with salt and pepper.
• Add the rest of the ingredients, except the milk, and blend thoroughly.
• Place the meat mixture in the pastry-lined pudding basin.
• Moisten the edge of the pastry with a little milk and place the remaining third of the pastry on top of the pudding, pressing and sealing the circular edges together and trimming off any excess pastry.
• Cover the basin with generously greased greaseproof paper and tie it tightly with string.
• Place the pudding in a large pan with enough boiling water to come two-thirds of the way up the sides of the basin.
• Bring to the boil for 20 minutes, then reduce the heat and steam gently for 3- 4 hours.
• Remove the greaseproof paper.
• Place a large serving plate on top of the pudding.
• Then hold the pudding and plate, reverse the pudding onto the plate and serve.