Recipe - Onion Puffs

4 ounce Flour
2 ounce Shredded suet
One half pound Onions peeled and
finely chopped
Salt and black pepper

Mix the flour and suet together then add sufficient cold water to form a
firm dough. Turn out on to a lightly floured surface and roll out to form a
oblong about about One fourth inch thick. Sprinkle the onion over the dough, and
season well. Roll up like a Swiss Roll and damp the ends to seal. Wrap
lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan
of boiling water, cover and cook for 1 to 1 One half hours; alternatively steam
similarly. Top up with boiling water as necessary. Serve cut into thick
slices, each slice topped with a pat of butter, as an accompaniment to
boiled bacon or boiled beef.

A cottager's pudding, often served with a piece of boiled bacon and, by
tradition, cooked in the same pot.
Posted to MMRecipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7
Oct 1996.