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. Laid out pudding before rolling up ©recipesfromacornishkitchen 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. Irish bacon mash and cabbage This is a real tummy filler. Serve it up sliced with new potatoes, peas and gravy for a nostalgic treat! Liver Bacon & OnionsGrandads Onion GravyIrish Black and White PuddingMorcilla: The Spanish Black PuddingBangers and Mash Bacon and Onion Roly Poly The classic 1960's suet and bacon pudding like Granny used to make. 220 g Self-raising flour120 g Suet (Atora)180 ml WaterSalt (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. Main CourseBritish recipesfromacornishkitchenaglugofoil.com
When cooked fresh, turbot meat is subtly flavoured and sweet. (It also stores well and can be kept for a few days due to its mild flavour and high gelatine content.) Turbot can be filleted, then steamed or sautéed. But I like to make serving turbot into a family occasion and roast the fish whole to be shared at the table.
Our Bangers & Mash consists of Cumberland sausages served with mashed potato and onion gravy. Traditionally served in pubs, a recent survey ranked it as Britain’s most popular comfort food. What are Bangers? Sausage Bangers surfaced during WWI and became even more widespread during WWII. Meat was in short supply and rationing meant sausages were made with inexpensive fillers like rusk or breadcrumbs. However, large amounts of water in the mix would result in the sausages bursting with a “bang” when fried. “Bangers” stuck and is still in use today. Pricking sausages with natural casings has two benefits, firstly it allows the steam to escape. Secondly, it also means excess fat can drain away. Cumberland Sausages: Being probably the most famous of British sausages, Cumberland’s have been a regional speciality for over 500 years. Because they are made using chopped rather than minced meat, Cumberland’s have a distinct taste and a coarse texture. County of Cumberland Absorbed into Cumbria in 1974, Cumberland as a county no longer exists. Sandwiched between Lancashire in the south, Scotland in the north and facing the Irish sea, it contained the Lake District, one of the most picturesque areas of the UK. County of Cumberland Since being granted Protected Geographical Indication (PGI) status in 2011, Cumberlands are a treasure of the British sausage industry. This helps to protect their heritage and authenticity in a world of fake sausages from overseas. Guide to British Sausages Find more information on British sausages at A Guide to British Sausages. The perfect accompaniment to bangers and mash is my great onion gravy. Cumberland Sausage CasseroleGrandads Onion GravyMashed PotatoBean and Sausage BakeSpanish Chorizo Sausage Recipe – Cumberland Bangers and Mash Cumberland Bangers and Mash Succulent Cumberland sausages embedded in a pile of creamy mashed potatoes and drenched in a rich onion gravy. For the Mash1 kg Potatoes (peeled Maris Piper)SaltPepper1 tbsp Butter1 Egg yolkFor the Sausages8 Cumberland sausagesOlive oil For the MashChop the potatoes into 2.5cm chunks.Add the potatoes to a pan of salted water and bring to the boil. Simmer for 20 minutes.Drain the potatoes and return to the pan. Add a knob of butter, a splash of milk, salt and pepper to taste, and the egg yolk.Mash the potato until smooth and creamy with no lumps.For the sausagesIn a frying pan over medium heat add a splash of olive oil and fry the sausages for 10 minutes turning regularly to brown on all sides. Serve with Grandads Onion Gravy Main CourseBritish daringgourmet.comgreatbritishmeat.comhemmingforddogblog.wordpress.com