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Steamed bacon and sausage pudding from A Year of Good Eating: The Kitchen Diaries III (page 23) by Nigel Slater

  • onions
  • parsley
  • Worcestershire sauce
  • self-raising flour
  • beef stock
  • sausages
  • suet
  • chestnut mushrooms
  • smoked pancetta
  • dry Marsala wine

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Notes about this recipe

  • Eat Your Books

    Can substitute sherry for dry Marsala wine.

  • joneshayley on February 07, 2018

    A delight. Lovely to have a meaty, rich gravy filled pudding on a cold winters day. This is proper rib sticking traditional British food.

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