Traditional Buckinghamshire Bacon Badgers

Make a suet pastry with flour and shredded suet.

Roll the pastry out into a rectangle.

Cover with a layer of chopped bacon and finely diced onions.

Season heavily with black pepper.

Roll up the pastry tightly like a Swiss roll.

Wrap in greaseproof paper and foil, tie the ends.

Steam for 1.5 to 2 hours.

Slice into rounds and serve hot with gravy and peas.