Traditional Sussex Bacon & Onion Pudding with Parsley Sauce

Grease a 1.2 litre pudding basin with butter and set up a steamer or a large lidded pan with a trivet.

Warm the butter in a frying pan over a medium heat, add the bacon and cook for 4-5 minutes until lightly golden.

Add the sliced onions and thyme, then cook for 8-10 minutes until softened and sweet. Season with black pepper and set aside to cool slightly.

Mix the self-raising flour, suet and salt in a large bowl. Stir in enough cold water to make a soft but not sticky dough.

Cut off one third of the dough for the lid. Roll out the larger piece and use it to line the basin, leaving a little overhang at the rim.

Spoon in the bacon and onion filling, pressing gently to remove air pockets.

Roll out the remaining dough for the lid, dampen the rim with water and seal well. Cover with a pleated sheet of buttered baking paper and a sheet of foil, then tie securely with string.

Steam the pudding for 2 hours, checking occasionally and topping up the pan with boiling water as needed.

For the sauce, melt butter in a saucepan, stir in the plain flour and cook for 1 minute. Gradually whisk in warm milk until smooth.

Simmer the sauce gently for 4-5 minutes until thickened, then stir in parsley and mustard if using. Season to taste.

Leave the pudding to rest for 10 minutes, then turn out, slice and serve hot with the parsley sauce.