Norfolk Plough Pudding

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“This pudding is not what North Americans would think of as a pudding. It is more like a steamed meat pie.This was traditionally served on Plough Monday, the first Monday after Twelfth Night, when the spring ploughing was due to begin.”
4hrs 15mins

Ingredients Nutrition


  1. Mix the flour, salt and suet together then add sufficient cold water to form a soft dough.
  2. Turn out onto a lightly floured surface and roll out into a circle. Cut a 1/3 wedge shaped piece out to use for the lid and use the remaining 2/3 of the dough to line a greased 2 pint pudding basin.
  3. Seal any gaps well and use the sausagemeat to line the dough, pressing them well together.
  4. Mix the bacon, onion, sage and sugar together and put in the basin, adding sufficient stock or water just to cover.
  5. Roll the dough for the lid into a circle to fit on the top.
  6. Add the dough lid, pressing the edges firmly together and sealing with a little water.
  7. Cover with a circle of greaseproof paper and finally cover securely with kitchen foil.
  8. cover and steam for 3 1/2 to 4 hours.
  9. Serve with boiled potatoes and a selection of vegetables with thick brown gravy, served seperately.

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