Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s.
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I have very fond memories of my grandmother’s cooking. She was a very traditional cook and my childhood dinners were good old British standards like shepherd or cottage pies and suet puddings like this one or steak and kidney.
I think that her choices were influenced by wartime rationing which only stopped in the UK in 1955. The need to provide filling, substantial meals with limited ingredients means using what is available.
Children who cleared their plates would get dessert (aka pudding), confusing I know! Granny’s apple crumble with lashings of hot custard was legendary.
Anyhow, let’s get back to the roly-poly pudding!
I couldn’t find any trace of which recipe my grandmother used, but I found one from Laurie over at recipesfromacornishkitchen which seems to fit the bill.
You make this bacon and onion suet pudding with suet pastry, bacon and onions then roll it up like a Swiss roll (think suet dumpling with a bacon and onion filling) and steamed for about 2 and a half hours.
Easy to make and only simply seasoned, give it a try.
I seem to remember my Granny making it using leftover boiled bacon. The meat was definitely in chunks rather than thin strips. The next time we have boiled bacon, mash and cabbage (my wife’s Irish so it’s only a matter of time), I will try it and let you know.
This is a real tummy filler. Serve it up sliced with new potatoes, peas and gravy for a nostalgic treat!
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Here’s the Recipe …
Bacon and Onion Roly Poly Pudding
Equipment
- Muslin Cloth or baking foil
Ingredients
- 220 g Self-raising flour
- 120 g Beef suet Atora in the UK
- 180 ml Water
- Salt a couple of pinches
- Freshly ground black pepper
- 6 rashers Thick-cut back bacon smoked, trimmed of fat
- 1 Onion large, chopped
- Parsley chopped, optional
Conversions
Instructions
- Slice the onion thinly and cut the bacon into bite size pieces.
- Fry the onion gently until browned at the edges the set aside to cool.
- Put the flour, suet, salt and freshly ground black pepper into a large mixing bowl and mix together. Add the water and stir to mix well until it forms a soft but not sticky dough
- On a floured worktop, roll the pastry into a rectangle about 1 cm thickness, trimming off any excess.
- Lay the bacon and onion over the pastry, sprinkle over the chopped parsley if using and roll up like a Swiss roll.
Cooking method 1 – Steaming
- Now flour a clean muslin cloth, put the pudding on the cloth and roll it up.
- Tie both ends with string and place it into a steamer.
- Cover and steam over boiling water for 3 hours. Take care that the water doesn't boil dry.
Cooking method 2 – Simmering
- Alternatively, place on buttered or oiled foil, secure the top and twist the ends, to make it leakproof. [like a big, but loose, Xmas cracker], then place it in a large saucepan, with enough water to come halfway up the parcel.
- Gently simmer for 2 hours.
- Slice the pudding and serve with potatoes, peas and gravy.
Notes
You may also like one of my other favourite recipes …
Frequently Asked Questions
What is beef suet?
Beef suet is the hard crumbly fat from around a cow’s kidneys.
What is suet pastry?
A suet pastry is a dough that combines suet and flour with a bit of milk or water. It can be made sweet or savoury by adding sugar or salt.
Where can I buy suet?
Suet can be found in the baking aisle. Modern suet is treated and dusted with a bit of flour to keep the shreds from sticking together.
How many calories are in bacon and onion pudding?
My bacon and onion pudding has 468 calories per serving.
What is Atora?
Atora is a British brand of suet.
Are suet and lard the same?
No. Suet is the hard fat from around cows’ and sheep’s kidneys whereas lard is a soft fat from pigs.
What can I use instead of suet?
Suet is fat, so other fats like lard or butter can be used. The main benefit of using suet is its higher melting and burning temperature.
I don’t have a steamer basket nor an electric steamer. Can I put it in a ban marie in the oven, or over a pan of steaming water?
I wouldn’t put it in an oven but over a pan of steaming water should be fine.
Can I put this in a slow cooker
Hi Chris,
Suet puddings need constant high-temperature steam so I don’t think a slow cooker would work.
Richard
What the green herb u add ? Thanks
Hi Rebecca,
The herb added by some recipes as in the picture is parsley.
I don’t add it personally as it’s not traditional and I don’t
remember my Granny using it.
Richard
I use fresh sage leaves (my mother in law used to make this and used sage). Absolutely delicious. I also steam it wrapped loosely in foil with room to expand rather than muslin.
Wow !! My mum used to make bacon pudding for us back in the 70’s, and boy was it good !!! Probably not really good FOR you, but it tasted great. I’m going to make this ASAP. Thanks.
Hi Kevin,
Same here, 60’s and 70’s for me.I was brought up by my grandmother (born 1899) and suet puddings were a bit of a staple.
It does taste really good!
Richard
How long would this take in a pressure cooker? Also can you make the day before do you think, well prep and cook the day after?
Hi Linda,
For a pressure cooker, steam normally for about 25 minutes and then cook on low pressure for a further 30 minutes.
If you make it the day before, wrap it in cling film and store in the fridge overnight. Remove the cling film and
allow it to come up to room temperature before cooking.
Richard
Had this many times as a kid mum would serve with mash and peas and both a cheese sauce over the roll poly and a parsley sauce over the veg. Now when I make it I tend to bake it so the pastry isn’t soggy still a favourite.
Could I boil it in a pot of water? Many thanks
Hi Chris,
If you have a large enough pot you could curl the Roly Poly into a pudding basin, wrap the entire thing in the muslin cloth and steam it like you would a steak and kidney pudding.
Richard
Just as my Mum used to make it. Back in the 70s we had a journalist stay, from the Guardian, and Mum made this and served with roast potatoes and sprouts – the journalist loved it!! My ultimate comfort food 🙂
Hi Richard. I have a friend in a self-contained flat in a care home whose mum used to make this for her. She has an airfryer. Could this be cooked in an airfryer, and if so, how would you do the steaming element, please? And at what heat, and for how long? Thank you.
Hi Sarah,
I’ve done a bit of research on your question and it seems generally the answer is no, you can’t steam this kind of dish in an air fryer.
Some air fryers do have a steam function but these seem aimed at cooking mainly vegetables and fish, which all cook quickly.
Richard
Wrap in linen as a parcel & put in boiling water – but don’t forget potato cubes lol
My mother made this served with a white sauce back in the 50’s and 60’s. It was one of my favorites and I have never made it. This will change next week when my Mexican and Canadian friends come for lunch expecting a true English dish!
Hi Joyce,
I am sure your friends will enjoy this bit of English traditional cooking.
Good luck!
Richard
Terrific 👍🏻
My mum used to make this when I was about 6ish. We came from a big family and it was quite a job to put food on the table for our lot. Mum used to use “pussy pieces ” in them days. Delicious. I now use your recipe and it brings back good memories. I got quite a shock when the wife made it for us, as my our children were growing up. I am just shy of 70 years of age and I am making it myself now.
Mum used to make this (I am 70 now), the reason you remember pieces of bacon was because it was made with bacon bits from the butcher when they used to slice bacon for you. Keep telling members of the family about this, mum served it with onion gravy and veg. Delicious!
I am now trying this, I am a bit worried about using the pressure cooker, should I put the pudding into the basket then put it into the water?
I have set it on top of the basket at the moment.
I will find out in a couple of hours time!
Carol
Hi
I’m going to make bacon roll poly
Have the steamer basket etc
What to wrap it in to steam without a cloth??
Baking paper & tin foil??
Hi Debbie,
I would recommend loosely wrapping in baking paper.
Good luck!
Richard
Hi I have an electric steamer can I use that to steam my pudding? I might also make a spotty dick aswell
Hi Kim,
Yes, any steamer will do as long as it is large enough to contain your pudding.
Remember to keep checking the water level so it doesn’t run dry.
Hi,I don’t have a steamer, so could I put it in a tin inside a large pot and put water in the pot and steam it that way..? And for how long and wot temperature please.
Hi Nicki, That would work as long as the large pot has a lid to keep on during steaming.
Bring the water to a slow boil and keep it simmering. No temperature setting as such, water boils at 100C.
Hope it goes well.
Richard
Could this work using gf flour and vegetable suet in place of plain flour and suet
Hi Anna,
I don’t see why not?
You will probably have to add a little more water as mixes with GF flour tend to dry out.
Vegetable suet should be fine, it just lacks the beefy flavour of regular suet.
If you make it let me know how you get on!
KInd regards,
Richard
I am in the US. I think what we call bacon and what you call bacon are different. Will this recipe work with American style streaky bacon? Your photo looks a lot meatier. Maybe with ham steaks, or Canadian bacon?
Hi Alice,
You do need thicker chunks of bacon not the thinly sliced bacon rashers so I would go with the ham steaks.
Richard
I am actually making it right now, and adding corned beef to it like my mum used to do it. Richard, have you heard of putting corned beef in it, if not it is really yummy.