Suet paste roll filled with chopped bacon and onion, steamed. A speciality of Bishops Stortford (Hutchins 1967, etc)

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Water
4 oz suet
8 oz plain flour
chopped sage and onion
pepper and salt
streaky pork

Make a suet crust from the suet, flour and water and roll out. Spread with layers of diced pork, onion and sage, and season. Wet the edges of the crust, then roll up. Wrap the roll in greaseproof paper brushed over with melted fat, twisting the ends of the paper like a sausage, and put the roll in a pudding cloth. Boil in water for 1½ hours or steam for 2 to 2½ hours. Make a gravy from the pork trimmings and serve hot with gravy.