Seasoned Bread Pudding - cooking recipe

Ingredients

1 loaf bread (preferably past it's sell-by-date)
milk
suet, to the equivalent of 1/3 the quantity of the loaf
chopped onion, to the equivalent quantity of the loaf
1 egg
1 teaspoon sage
salt and pepper

Preparation

Break up the bread and soak in milk for 1 hour. Squeeze the bread with your hands or in a sieve to remove the majority of the milk. Discard the milk.
Add the remaining ingredients to the bread and mix well.
Place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. Bake in a preheated oven (200 degC) for around 1 to 1 1/4 hours or until the pudding is a brown colour.
Serve hot with lashings of onion gravy.