Sussex bacon and onion pudding

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 6–8


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Sussex bacon and onion pudding

  • 170g/6oz self-raising flour, plus extra for dusting
  • 50g/1¾oz wholemeal self-raising flour
  • pinch salt
  • 120g/4½oz suet
  • 1 onion, sliced
  • 10 rashers streaky bacon, chopped
  • 1 Braeburn apple, peeled and sliced
  • 1 tsp thyme leaves, chopped
  • 6 sage leaves, chopped
  • ground white pepper to taste
  • 75g/2½oz unsalted butter

For the parsley sauce

  • 2 shallots, diced
  • 10g/⅓oz unsalted butter
  • 100ml/3½fl oz white wine
  • splash white wine vinegar
  • 300ml/10fl oz chicken stock
  • 50–100ml/2–3½fl oz double cream
  • 3 tbsp chopped fresh curly parsley
  • salt and freshly ground black pepper
Print Friendly, PDF & Email

Share this post

PinIt
scroll to top
error: Content is protected !!