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Berkshire Bacon Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A wonderful steamed roly poly filled with bacon and onions to warm you up on a cold winters day

A wonderful steamed roly poly filled with bacon and onions to warm you up on a cold winters day

Ingredients

Serves: 2

Metric Cups
  • 450 grams self-raising flour
  • 170 grams smokey bacon (chopped)
  • 170 grams suet (shredded beef)
  • 2 large onions (finely chopped)
  • 1 sage leaves (optional)
  • 1 salt
  • 1 pepper
  • 15⅞ ounces self-raising flour
  • 6 ounces smokey bacon (chopped)
  • 6 ounces coarsely grated vegetable shortening (freeze overnight to make it easier to grate) (shredded beef)
  • 2 large onions (finely chopped)
  • 1 sage leaves (optional)
  • 1 salt
  • 1 pepper

Method

Berkshire Bacon Pudding is a community recipe submitted by truffles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sieve flour & salt into large bowl.
  • Add suet and mix lightly.
  • Mix with sufficient water to make a soft but firm dough. Turn onto lightly floured surface, knead gently until smooth. Rol out the dough to a ¼ inch thickness.
  • Mix the bacon, onions and sage and season to taste (if the bacon isn't salty)
  • Place on dough and roll up pastry Swiss roll style. Seal the edges.
  • Wrap pudding in a scalded well buttered and floured cloth and tie ends. Place into a large saucepan of boiling water, topping up as required. Simmer for 2-2 ½ hours
  • Sieve flour & salt into large bowl.
  • Add coarsely grated vegetable shortening (freeze overnight to make it easier to grate) and mix lightly.
  • Mix with sufficient water to make a soft but firm dough. Turn onto lightly floured surface, knead gently until smooth. Rol out the dough to a ¼ inch thickness.
  • Mix the bacon, onions and sage and season to taste (if the bacon isn't salty)
  • Place on dough and roll up pastry Swiss roll style. Seal the edges.
  • Wrap pudding in a scalded well buttered and floured cloth and tie ends. Place into a large saucepan of boiling water, topping up as required. Simmer for 2-2 ½ hours
  • Tell us what you think

    What 2 Others have said

    • Do you actually immerse it in the water - won't it fall to bits? What if you steam it?

      Posted by cheryl007 on 29th November 2014
    • Thank you for this wonderful pudding I cook it when I feel down only to be cheered up by the happy memories of my Mum and Grandmother. Thank goodness I do not feel down often,remember all things in moderation........

      Posted by maudyuk on 9th October 2013
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