Onion pudding is a doughy and dense combination of suet, flour and onion. It's a decadent dish with a naturally salty-sweet flavour and it's the perfect accompaniment to a Sunday roast or Christmas dinner.
Put the onions, suet and flour, salt and pepper thoroughly.
Add water a little at a time, mixing to form a stiff dough.
Traditionally, you'd steam on the hob, but the invention of microwaves makes this step super simple. Transfer to a large microwaveable bowl and cover with a loose fitting lid, or cling film, leaving a gap (this creates the steam required to make the pudding rise!).
Microwave for 8min 30sec (or just under a minute per ounce if using different quantities). Make sure there's room in the bowl for the pudding to rise.
To brown, turn out into an ovenproof dish and, if using, arrange the rosemary around the base.
Place in the oven for the final 10-15 minutes of cooking your roast. (Anywhere between 180C/350F to 220C/425F will work fine, just keep an eye!)
You can make this mix ahead and store in the fridge after steaming. Bake the next day - you'll need to add an extra 5-10 minutes to the baking time to allow for the mix being chilled.