Norfolk Plough Pudding Recipes

NORFOLK PLOUGH PUDDING

Steps:

• Grease a 1-quart pudding basin and set aside.
• For the crust: measure the flour, baking powder and salt into a bowl and stir to combine. Add the shortening (or suet if you have it) and rub together until mixture resembles coarse sand. Add enough cold water for the dough to come together. Take out 2/3 of the dough and roll out on a lightly floured surface until 1/8-inch thick. Use this dough to line the pudding basin, pressing dough into the curves of the basin and filling any gaps using cold water and extra dough. Trim dough flush with top of basin. Set the remaining dough aside for the lid.
• For the filling: use the sausage to line the inside of the basin, pressing it into the dough. Try to get an even thickness on the sides and bottom.
• Next, combine the bacon, onion, sage and brown sugar. Add this mixture into the pudding basin, pressing down to get filling to line up with top of basin.
• Next, roll out the remaining dough to 1/8-inch thickness and place on top of the pudding basin. Trim and press edges firmly together, using a bit of cold water.
• Finally, cover the basin with parchment and aluminum foil (don't forget the pleat) and tie with string. Steam for 4 hours. Don't forget to check the water level and top it off with more boiling water from the kettle!

NORFOLK PLOUGH PUDDING

Steps:

• Mix the flour, salt and suet together then add sufficient cold water to form a soft dough.
• 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.
• Seal any gaps well and use the sausagemeat to line the dough, pressing them well together.
• Mix the bacon, onion, sage and sugar together and put in the basin, adding sufficient stock or water just to cover.
• Roll the dough for the lid into a circle to fit on the top.
• Add the dough lid, pressing the edges firmly together and sealing with a little water.
• Cover with a circle of greaseproof paper and finally cover securely with kitchen foil.
• cover and steam for 3 1/2 to 4 hours.
• Serve with boiled potatoes and a selection of vegetables with thick brown gravy, served seperately.