• Slice the onion thinly and cut the bacon into bite size pieces.
• Fry the onion gently until browned at the edges the set aside to cool.
• Put the flour, suet, salt and freshly ground black pepper into a large mixing bowl and mix together. Add the water and stir to mix well until it forms a soft but not sticky dough
• On a floured worktop, roll the pastry into a rectangle about 1 cm thickness, trimming off any excess.
• Lay the bacon and onion over the pastry, sprinkle over the chopped parsley if using and roll up like a Swiss roll.

Cooking method 1 - Steaming

• Now flour a clean muslin cloth, put the pudding on the cloth and roll it up.
• Tie both ends with string and place it into a steamer.
• Cover and steam over boiling water for 3 hours. Take care that the water doesn't boil dry.

Cooking method 2 - Simmering

• Alternatively, place on buttered or oiled foil, secure the top and twist the ends, to make it leakproof. [like a big, but loose, Xmas cracker], then place it in a large saucepan, with enough water to come halfway up the parcel.
• Gently simmer for 2 hours.
• Slice the pudding and serve with potatoes, peas and gravy.