A Victorian 'steamed-pudding' stalwart - well worth trying, and not difficult to make.
For 4-6 people:



For the Crust -

300g/10 oz Self-Raising Flour

½ a tespoon Salt

150g/5 oz fresh Suet, chopped to coarse crumbs

Filling:

250g- 300g (8-10 oz) Back Bacon, chopped

2 big Onions, peeled and finely-chopped

4 Leeks, trimmed, cut into matchstick 'julienne' strips

1 teaspoon Dried Sage

Salt and freshly-ground Black Pepper

Method:


1.Mix the flour, salt and suet with your hands, and bind it into a soft but not tacky dough - with a little iced-water.

2.Chill the dough for 30 minutes to an hour, and roll it out into a big rectangle 1cm/½ in thick.

3.Dot it evenly with the filling items, leaving a small rim of dough free, season with a little salt and plenty of pepper..

4.Roll it up from a short or long side - depending on your steaming facilities.

5.Brush the rolled ends with water and press the dough together to keep the filling in place.

6.Wrap the roll very loosely in foil, leaving plenty of room for the dough to swell.

7.Steam the package for 2 hours, then remove to a dish.

8.Open the foil, and carefully pour off any juices - which should be discarded.

9.Put the poly-poly in a medium oven to crisp the surface slightly.
Serve.

I love this stuff. My nanny back home in England used to cook this alot. I jhust couldn't get enough of it...YUM.......

yum trust me i will make that nxt time im here

I like the look of that vipor. Its now in my recipe book. Cheers.

it sounds nice, i might give it a try sometime