This very filling but delicious suet roll used to be made for those stable and kennel lads who lived in. The Golden Syrup makes a delicious moist gravy with the onions and bacon.
Roll out the suet crust about
Bring a large saucepan or fish kettle of water to the boil and drop in the roll. Cover the pan and boil steadily for 2 hours, filling up with more boiling water, if necessary.
To dish up, lift out the roll, with two spatulas or fish slices, on to a serving dish. Undo and roll off the cloth and the foil and pull them from under the roll. Set in a medium
Cut in thick slices to serve.
©1980 The Estate of Elizabeth Ayrton