Steamed bacon pudding with mustard mash and onion gravy

Preparation method

1. For the puddings, grease the pudding basins with a little butter or oil. Heat the oil in a very large frying pan and gently cook the onion and bacon. The onion should be soft but not coloured and the bacon should be cooked through but not brown. (You may have to cook the onion and bacon in batches.)

2. In a very large bowl mix the flour, suet, herbs and season well with salt and freshly ground black pepper. Add the cooked onion and bacon and mix well.

3. Gradually add the water to form a loose dough. It should come together but not be too tight or too wet.

4. Divide the mixture between the greased pudding basins, filling them with a2cm/¾in gap at the top to allow the pudding to rise. Cover them loosely with cling film and cook them individually in a microwave (1000w) for three minutes; the puddings should be well risen and light to the touch. Leave to stand for five minutes before serving.

5. Meanwhile, for the mash, place the potatoes in one large saucepan or several smaller ones and boil in salted water until soft. Drain well, return the potatoes to the pan and mash with the milk, butter, mustard and salt and freshly ground pepper.

6. For the onion gravy, heat the oil in a large pan and fry onions until they become translucent. Add the flour and cook for two minutes then gradually add the stock and reduce to a double cream consistency. Season to taste with salt and freshly ground black pepper.

7. Steam the kale and serve with the puddings, mash and onion gravy.

1-2 hours preparation time

1 to 2 hours cooking time

Serves 40