Norfolk Plough Pudding
Print recipe
| Serves | 4 to 6 |
| Prep time | 20 minutes |
| Cook time | 4 hours |
| Total time | 4 hours, 20 minutes |
| Allergy | Wheat |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween |
| Region | British |
| By author | Karen Burns-Booth |
A traditional English savoury steamed pudding recipe that originates from Norfolk in East Anglia. This is my Norfolk granny's recipe and she used to serve it every Plough Monday, as well as throughout the winter period.
Ingredients
- 225g SR flour
- Pinch of salt
- 100g shredded suet (or grated frozen butter)
- 400g sausagemeat (or skinned sausages)
- 100g diced smoked bacon (or smoked lardons)
- 1 large onion (peeled and diced)
- 1 teaspoon freshly chopped sage (or 1/4 teaspoon dried sage)
Note
A traditional English savoury steamed pudding recipe that originates from Norfolk in East Anglia. This is my Norfolk granny's recipe and she used to serve it every Plough Monday, as well as throughout the winter period.
Directions
| Step 1 | Grease a 900ml (2 pint) pudding basin. |
| Step 2 |
 Mix the flour, salt and suet together in a large bowl and then add sufficient cold water to make a soft but not sticky dough. |
| Step 3 |
 Turn the dough out onto a floured board and roll out. Use 2/3 of the dough to line the pudding basin, leaving the remaining dough for the lid. |
| Step 4 |
 Mix the sausage-meat, bacon, onion and sage together and pack it into the dough lined pudding basin. |
| Step 5 |
 Cover with the dough lid, wetting the edge of the pastry and nipping it together to make a tight seal. Cover the lid with a piece of buttered grease-proof paper, then cover securely with tinfoil, leaving some space for the pudding to expand. |
| Step 6 | Place the pudding basin into a large saucepan (or in a steamer) and fill the pan up with boiling water to come 3/4 of the way up the side of the basin. |
| Step 7 | Steam for 4 hours, making sure you regularly top the water up with boiling water. |
| Step 8 |
 Remove the foil and grease-proof paper and invert the pudding basin onto a serving plate. Cut the pudding into wedges and serve hot with mashed potatoes, seasonal greens and gravy. |
