• 2 tsp butter for greasing
  • 225 g self-raising flour, plus extra for dusting
  • 1 pinch salt
  • 85 g light shredded vegetable suet
  • 400 g good-quality pork sausagemeat
  • 8 rashers streaky bacon, chopped
  • 1 onion, chopped
  • 8 fresh sage leaves, chopped
  • 1 tbsp light brown soft sugar
  • 100 ml hot vegetable stock


  1. 1

    Generously grease a 1-litre pudding basin. Sift the flour and salt into a large bowl, add the suet and mix together. Gradually add about 7 tbsp cold water to make a soft but not sticky dough.

  2. 2

    Roll into a ball, tip onto a lightly fl oured surface and knead briefl y. Cut off a third, wrap in clingfilm and set aside. Roll out the remaining two-thirds of the dough to a thickness of 1cm and use to line the pudding basin.

  3. 3

    In another large bowl, mix together the sausagemeat, bacon, onion, sage and sugar. Season with salt and freshly ground black pepper. Place in the lined pudding basin and add enough stock to cover the meat filling.

  4. 4

    Roll out the reserved pastry. Cut out a circle the same size as the top of the pudding basin, then place it on top of the pie, pressing the edges together to seal. Cover with a circle of lightly buttered, pleated baking parchment and top with a large sheet of pleated kitchen foil. Secure with kitchen string, making a loop for easy removal.

  5. 5

    Place an inverted heatproof plate in a large pan and put the basin on it.

  6. 6

    Pour in enough boiling water to come two-thirds of the way up the sides of the basin. Cover and steam for 3 hours, topping up the water regularly.

  7. 7

    Carefully remove from the saucepan and leave to cool for 10 minutes.

  8. 8

    Remove the string, foil and baking parchment. Place a serving plate over the top of the basin, then up-end it and carefully turn out the pudding onto the plate. Cut into wedges to serve. Great with mashed potatoes, thick gravy and seasonal vegetables.

Nutritional Details

Each serving provides
  • Energy 2303kj 550kcal 28%
  • Fat 29.9g 43%
  • Saturates 13.6g 68%
  • Sugars 5.6g 6%
  • Salt 2.6g 43%

% of the Reference Intakes

Back to top