Bacon and onion pudding

Fry bacon until cooked, but not crisp, drain and cut into small pieces. Place in bowl.

Fry onion in bacon fat until transparent. Drain and add to bacon, mix in enough gravy to moisten through.

Sift flour Into a bowl, add suet and salt, stir with a table knife, gradually add approximately 5 fluid ounces cold water to make a soft but firm dough.

Grease a 2 pint pudding basin, take 2/3 of the dough and roll out on floured surface to fit basin, line basin. (To make it easier to turn out you can place a circle of buttered greaseproof paper in bottom of basin)

Place bacon mixture in lined bowl.

Roll remaining dough into circle to fit top of pudding, place on top of mixture. Cover with circle of buttered greaseproof paper.

Cover top of basin with double layer of foil, pleating the foil so the pudding can rise. Tie on with string.

Put 2 pints of boiling water in a pressure cooker, place pudding on trivet, put on lid and return to boil, reduce heat and steam for 30 minutes, add 5 lb valve weight and cook for further 30 minutes,

Remove from heat and allow pressure to equalise.

Turn pudding onto plate and cut into 4.

Serve with gravy and potatoes and vegetables of choice