Berkshire Bacon Pudding
A community recipe by trufflesNot tested or verified by Nigella.com
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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
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-rising 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.
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What 3 Others have said
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Posted by Dragstar on 3rd April 2022
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Posted by cheryl007 on 29th November 2014
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Posted by maudyuk on 9th October 2013
Show more commentsI think something is wrong with the quality’s for this recipe, It’s enough to feed a family of 8. I created a monster. Not tasted it yet, popped it in the oven to give it a crusty texture.
Do you actually immerse it in the water - won't it fall to bits? What if you steam it?
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........