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Onion Puddingpuddings 4 oz flour 2 oz shredded suet 1/2 lb onions peeled and finely chopped 1 salt and black pepper Mix the flour and suet together then add sufficient cold water to form a firm dough. Turn out on to a lightly floured surface and roll out to form a oblong about about 1/4 inch thick. Sprinkle the onion over the dough, and season well. Roll up like a Swiss Roll and damp the ends to seal. Wrap lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan of boiling water, cover and cook for 1 to 1 1/2 hours; alternatively steam similarly. Top up with boiling water as necessary. Serve cut into thick slices, each slice topped with a pat of butter, as an accompaniment to boiled bacon or boiled beef. A cottager's pudding, often served with a piece of boiled bacon and, by tradition, cooked in the same pot.
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