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For the suet pastry:
- 250g (8oz) self-raising flour,
- 125g (4oz) shredded suet,
- Pinch of salt.
Bring mix together with a little water until a dough has formed
1.25-1.5 liter (2-2½ pint) pudding basin, buttered
Line basin with pastry leaving some for the lid
Method:
No need to Brown the meat … Remember to save enough pastry for a lid.
Wrap in baking paper and tin foil with a pleat to allow for rise ..
Tie on securely with string around pudding basin
Fill with a boiled kettle of water half way up the pudding in the slow cooker pop on lid ..
Do your best not to peep , have faith. 6 hours later you will have a lovely meal ..
