Slice the onion thinly and cut the bacon into bite size pieces.

Put the flour, suet and salt into a large mixing bowl and mix together. Add the water and stir to mix well.

On a floured worktop, roll the pastry into an oblong to about 1 cm thickness.

Put the bacon and onion over the pastry and sprinkle with a little white pepper and roll up like a Swiss roll.

Now flour a clean muslin cloth and put the pudding on the cloth and roll it up like a Swiss roll.

Tie both ends with string and place it into a steamer basket.

Cover and steam for 2 and a half hours taking care that the water doesn't boil dry.

Slice the pudding and serve with potatoes, peas and gravy.