Ingredients:
500g self-raising flour
125g shredded beef suet
cold water, to bind
500g sausage meat
1 onion, finely sliced
1 large potato, scrubbed an very thinly sliced
salt and freshly-ground black pepper, to taste
Method:
Mix the flour and suet in a bowl. Work in just enough water to bring everything together as a stiff dough. Turn this out onto a floured work surface and roll out to about 1cm thick. Trim off to a neat oblong then spread the sausage meat evenly over the dough.
Add a layer of sliced onion over the top and cover with a layer of very thinly sliced potatoes. Season liberally with salt and freshly-ground black pepper, then roll the dough up tightly. Carefully lift the roly-poly onto a pudding cloth that's been scalded in boiling water, wrung dry, doubled over and well floured. Tie the roly-poly securely in the cloth, allowing plenty of room for it to expand.
Bring a large pan of water to a boil, carefully drop the pudding into this (it is best if you can tie the pudding to the handle of the pot so that it does not touch the bottom) and boil for 150 minutes.
Serve hot, accompanied by gravy and green vegetables
Click on the image, above to submit to Pinterest.