Thanks tecspec…I might just take up your idea of having a test run on a small pud first…and 6 minutes for a 2 pinter sounds pretty good. Better than an hour and a half in a kitchen like a free sauna with steamy windows.
I have been following up Heels's in-depth field research and checking out swathes of other allotment sites with recipes, specifically pudding recipes and the buzz word ‘microwave’.
Just found this snazzy recipe for Leek & Caerphilly Pudding which the author, (the eponymous Granny Dumpling
says is a veggie version of steak & kidney pudding done in the micro. So, a Bacon and Onion version must cook about the same. No?
Anyway, here is Granny Dumpling’s recommended suet pudding micro-ing technique…I've added the ingredients at the end in case you want to try this Leek and Caerphilly whatnot at home……Her method
1.Mix the suet, flour, bi-carb, salt & pepper then add enough water to make a non sticky dough.
2.Saute leeks and onions, until just soft.
3.Prepare a pudding bowl, lightly grease inside with oil or margarine.
4.Roll out 2/3rd of dough to line your dish.
5.Put the cooked leeks & onions into lined bowl & add sauce.
6.Then roll out 1/3rd to make a lid for the pie.
7.Cover top of pudding bowl with a loose covering of cling film. (She doesn't mention stabbing holes in the clingfilm although I'd think that was vital to avoid the Bhopal effect).
8.Chill till nearly ready to serve.
9.Then microwave at power 600/750 watts for 9 mins, serve instantly.
(or you can steam this pud for 1 and a half hours in a pot of boiling water)IngredientsPastry:
•4 oz. Beef or Vegitarian Suet(she can't spell but boy can that Granny Dumpling cook!)
•8 oz self raising flour (white or brown)
•2/3 oz cold water
•1/2 teaspoon each of salt & white pepper.
•1/2 teaspoon bi-carb
•1/2 pint of Caerphilly (or any crumbly white cheese) cheese sauce.
•1lb sliced fresh leeks.
•1 Spanish onion thinly sliced.