The Bacon Pudding, more interestingly known as the Bacon Rolly-Polly Pudding, is quite an old staple. This dish originated somewhere around the 1960s and has evolved ever since.
Back then people were using leftover bacon and making the best out of their limited means to provide a filling after dish. However, now we have the luxury (One can be optimistic, okay?) to buy more ingredients and tweak our food to suit our palates.
Bacon Pudding Recipe Recipe Overview
The bacon pudding has become and has remained a staple because it suits almost every palette. It has minimal ingredients, it is very lightly seasoned. So, almost everyone, even kids and family members with food restrictions can enjoy a serving.
The Bacon pudding gets its fun name, The Rolly Polly Pudding, from the process of making it (Don’t worry, I’ll explain). In this article, I will be giving you the recipe, some ingredient variations (even though all the ingredients are really easily accessible), and nutritional facts, of course.
Roll up your sleeves and let’s get to work.
4 servings per container
- Amount Per ServingCalories592
- % Daily Value *
- Total Fat
- Saturated Fat 14.4g 72%
- Cholesterol 20mg 7%
- Sodium 10mg 1%
- Potassium 1mg 1%
- Total Carbohydrate
- Dietary Fiber 1.6g 7%
- Sugars 0.5g
- Protein 20.5g 41%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Ingredient List
- 220g flour
- 180 mls of water
- 6 Rashers of back bacon (make sure to trim any fat)
- 120g Suet pastry
- Salt & Pepper (as per your taste, but keep it on the lighter side)
- One medium onion (sliced)
Tip: If you are a fan of onion rings and onions in general, opt for a bigger onion for the recipe.
Equipment you may need
- A Muslin Cloth (cheesecloth should work too)
- A steamer (if you have a rice cooker or a dumpling steamer you can use that too)
- Two Pieces of elastic
Process of Making the Bacon Pudding:
- The Prep for this dish is fairly simple. Get your knives out and slice the onions very thinly. Set the onions aside and get started on your bacon. Cut it into bite-sized pieces.
You can dice them too. I personally prefer to have them sliced because it goes with the swiss roll-like shape and the cut-up bits don’t fall out when you slice your pudding for serving.
- Once you are done with all the chopping set it aside and get started on your pastry
- Add flour to the muslin cloth and roll out your pastry
- Now add your sliced bacon and onions, tossed with some flour, salt, and pepper, and the beef suet and spread it evenly on the dough
- Now roll up the cloth in an oblong shape, like a swill roll, and tie the two ends closed with elastics
- Get the steamer going
- Place the bacon-onion roll in the steamer for two and a half hours
- Keep an eye out for the steamer so it doesn’t go dry
- After the designated amount of time has passed take it off the steamer and let it rest
- Once it has cooled off, slice it and serve with potatoes and gravy.
My Kitchen Wisdom
Now there you go! You have the recipe, and you have the measurements and I am pretty sure you have the tools. But you also have a friend in me. I will not just leave you stranded with this bare minimum information. Let me offer you some wisdom off of my kitchen counter.
Bacon Pudding is still quite a staple dish in Britain. But, if you are not from Britain, this might be absolutely new to you. In which case, think of it like making dumplings. The texture and the process are quite alike, it is just less seasoned.
And even though it is called a pudding, it is not really a desert. Quite the contrary; it’s the main course that is often served with varying side dishes. Most often, potatoes and gravy.
A great plus for this recipe is the minimal ingredient list. So, you can cook this up when you have barely anything in your fridge. Towards the end of the month when you need to stretch out your pantry, this can be a lifesaver. The only catch is the cooking time. You need to be mentally and also physically prepared to wait on this dish for several hours.
And, I am always ALWAYS here to help. So, if you are in your kitchen right now, wondering how the heck do I roll out my pastry, I am here. Leave me a comment and we’ll see through this together.
I say this to anyone and everyone that would listen, new recipes can be anxiety-inducing. But, they are always worth a try. And with something as simple as this, I recommend that you at least give it a go and see how you like it. It is important to expand your cooking skills. So, while you try this I will go look at some comments and come back with a new recipe.
Till then, enjoy your cooking and revel in the simple delicacies of life!
Can I swap the beef suet?
Absolutely. The kitchen is a wild arena of fun experiments. The most common substitutes for beef suet are lard, beef tallow, ghee, and sometimes butter.
Can I speed up the cooking time?
I am sure you can hack the steamer to boil at a higher heat. However, I advise against it. The flavors of this dish come from the slow-cook process.
What else can I add to the bacon pudding?
You don’t really need to add anything else to it. But, if you want to play up the flavor profile you can try a different stuffing, like chicken.