Bacon Pudding

Dave’s mum’s advice to me when we got married went something like this: ‘If there’s anything wrong, feed him. If it’s really wrong, feed him bacon pudding.’ What can I say? She was right. It is my husband’s favourite food in the whole world, and has been passed down his mum’s side of the family for generations, apparently.

Nothing is wrong today, I am making it just to put a smile on his face when he comes home. So that you can try replicating its mysterious effects on your loved ones, here is the Giles family bacon pudding recipe, not to be confused with some sort of pastry creation by the same name that I have read about elsewhere. (I think, to make a sweeping generalisation, that it’s mainly enjoyed by men and older people, due to the stodge factor!)

150g/6 oz self raising flour
50g/2 oz shredded suet
2 onions, chopped
1 grated carrot (I use two, with reckless abandon)
6 – 8 rashers bacon, chopped
herbs/salt/pepper to taste
1 medium egg
milk (if needed)

1. Mix together the flour, suet, onion, carrot, bacon, herbs and seasoning.
2. Add the egg, and if it is still in need of more liquid, a bit of milk.
3. Grease a 2 pint bowl (my mother-in-law says grease and flour – you have been warned).
4. Put the mixture into bowl. Cover with greaseproof paper with a little pleat in it, tie around the sides with string, and steam for three hours.

Serve with parsley sauce, cauliflower and peas, especially if my mother-in-law is present! Boiled potatoes may also feature if desired. No other accompaniments will do…