Step 1

To make the suet dough, mix the suet and flour with approximately 200ml of cold water, adding gradually until the dough has the consistency of dumpling mix.

Step 2

Set the dough aside and melt the butter in a frying pan to sauté the onions. Cook over medium heat for 2-5 minutes until soft, but not coloured. Remove onions from the pan and set aside.

Step 3

Roll out dough to approx. 15 x 30 cm on a floured sheet of greaseproof paper.

Step 4

Carefully spread the stuffing over the dough, leaving a 1cm border around the edges. Then place the bacon rashers in a row, lengthwise, slightly overlapping each rasher to cover the stuffing. Finally add the sautéed onions in a thin layer and season with salt and pepper.

Step 5

Wet the edges of the dough with a little cold water to form a seal and, using the greaseproof paper, roll the pudding tightly but not so it bulges, pushing edges closed as you go.

Step 6

When secure use tin foil to form a second layer to secure the pudding as it steams.

Step 7

Steam for 2 hours. If using a stovetop steamer, check the water half way through steaming to make sure the pan doesn’t boil dry.

Step 8

Remove the pudding from the steamer basket, take off the paper and foil, then transfer to a lightly oiled baking sheet and bake in the oven, preheated to 200C/Gas 6, for 30 minutes or until slightly crispy.

Step 9

(Alternatively forgo baking and steam for 2 hours 30 minutes in total).

Step 10

Leave to stand for five minutes before slicing.