Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s.
I have very fond memories of my grandmothers cooking. She was a very traditional cook and my childhood dinners were good old British standards like shepherds 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 plate would get dessert (aka pudding), confusing I know! Granny’s apple crumbles with lashings of hot custard were legendary.
Anyhow, let’s get back to the roly-poly pudding!
The bacon pudding is made with suet pastry, bacon and onions and then rolled up like a Swiss roll (think suet dumpling with a bacon and onion filling) and steamed for about 2 and a half hours.
Really 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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Bacon and Onion Roly Poly
- 220 g Self-raising flour
- 120 g Suet Atora
- 180 ml Water
- Salt a couple of pinches
- 6 rashers Back bacon smoked, trimmed of fat
- 1 Onion medium
- White pepper
- Slice the onion thinly and cut the bacon into bite size pieces.
- Put the flour, suet and salt into a large mixing bowl and mix together. Add the water and stir to mix well.
- On a floured worktop, roll the pastry into an oblong to about 1 cm thickness.
- Put the bacon and onion over the pastry and sprinkle with a little white pepper and roll up like a Swiss roll.
- Now flour a clean muslin cloth and put the pudding on the cloth and roll it up like a Swiss roll.
- Tie both ends with string and place it into a steamer basket.
- Cover and steam for 2 and a half hours taking care that the water doesn’t boil dry.
- Slice the pudding and serve with potatoes, peas and gravy.
Try one of these recipes from my cookbook …
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