bacon & onion pudding

bacon & onion pudding



Kit required: find a 5.5 to 6.5 inch pyrex pudding basin or jug.

Ingredients



for the pastry:

200g self-raising flour
90ml veg oil
pinch salt

for the filling:

175g bacon pieces
300g onions chopped into dice

Method



Mix the flour, oil and salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.

Fry the bacon and onions together.

Line your pudding basin with approx 1 cm thick layer of pastry (keeping 1/3rd for a lid, then fill with the bacon and onion mix, and then use the remaining third as a lid.

This will only fill your basin to approximately 3/4 full, but don’t worry, it will grow when you steam it.

Place a pleated piece of foil over the top and tie it around the rim and steam for approx 2-3 hrs in the slow cooker, or on your hob in a bain marie until the pastry is bulging above the top of your pudding basin.

Serve with 80g peas per person and 250g potato per person.

nutritional information



This recipe contains per meal (including side dishes):
(K)calories- 745
protein (g)- 21
fat (g)-31
sat fat (g)- 6
carb (g)- 93
5 a day portions- 2
fibre (g)- 10
salt (g)- 2
calcium (mg)- 127
iron (mg)- 2

















The salt value excludes any you have added yourself, as each family's tastes will differ