• Mix the flour, oil and salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.
  200 g self-raising flour, 90 g veg oil, pinch salt
• Fry the bacon and onions together.
  175 g bacon pieces, 300 g onions
• Line your pudding basin with approx 1 cm thick layer of pastry (keeping 1/3rd for a lid, then fill with the bacon and onion mix, and then use the remaining third as a lid.
• This will only fill your basin to approximately 3/4 full, but don’t worry, it will grow when you steam it.
• Place a pleated piece of foil over the top and tie it around the rim and steam for approx 2-3 hrs in the slow cooker, or on your hob in a bain marie until the pastry is bulging above the top of your pudding basin.
• Click here to start a 2 hour timer

To Serve

• Serve with peas and potatoes prepared however you like them
  320 g peas, 1 kg potatoes