Grease your bowl with butter. Set aside

Dry fry the bacon in a hot frying pan until crisp. Turn to scrip the other side. Drain on kitchen paper and chop into fairly small pieces. Set aside.

Sauté the finely chopped onion with the Sage leaves or dried Sage in vegetable oil until translucent and lightly browned. Take off of the heat and remove to a plate to cool.

Mix the flour, 1/2 tsp salt, baking powder and suet in a bowl.

Add the onion and Bacon to the flour mixture and stir together.

Bind the mixture with enough cold water to bring together to form a soft dough. Boil the kettle.

Place the pudding into the buttered pudding bowl and cover with a large sheet of greaseproof or baking parchment with a pleat in the middle to allow for expansion and tie with string to form a seal around the edge of the bowl. Fold the overhanging paper onto the top of the bowl to keep it out of the way.

Pour boiling water into the steamer and place pudding bowl in top of the steamer. Steam for 2 hours, regularly checking and topping up with boiling water to avoid the pan boiling dry.