The BEST Bacon & Onion Roly Poly Suet Pudding Recipe

If you're really craving classic British comfort food, you can't go wrong with a bacon roly poly pudding. This Victorian old-fashioned bacon and onion roly poly is a suet pudding that's soft, filling, packed full of flavour and budget friendly.

With caramelised golden brown onions, salty bacon rashers, and a tender suet pastry, it's the ultimate warming dish for any day of the week.

Lesson: some regions call a roly poly a clanger pudding, suet roll or a gypsy pudding.

Suet isn't just for homemade dumplings! This bacon roly poly suet pudding is true traditional British comfort food using only a handful pantry staples.

It's not Michelin-style, but it's the kind of bacon pudding recipe you grew up with, packed with flavour. Whether you've made a suet pudding before or are trying a bacon roly poly recipe for the first time, I'm going to walk you through everything step by step.

I'll also show you two baking methods side by side, so you can expect a soft, tender crust after a long steam in the oven inside a foil parcel, or a quicker, firmer version baked uncovered for 30-40 minutes.

✔️ Why You'll Love This Recipe

Here's many reasons we think you'll love this bacon onion pudding!

• Making it is MUCH easier and quicker than you think!
• Uses simple ingredients you probably already have.
• Creates a soft, melt-in-your-mouth suet pastry.
• Like a Swiss roll style, but less effort!
• Old-fashioned comfort food that's satisfying and nostalgic.
• Easy to adapt if you want jam roly poly, etc
• Carefully weighed in cups and grams to enjoy all over the world

🛒 Bacon Roly Poly Ingredients

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

For the Suet Pastry

Self-raising flour - (or self rising flour) so it expands into a tender dough. Or use plain flour with baking powder.

Shredded suet - this is solid shredded fat, usually found near the baking aisle. We prefer shredded beef suet for more flavour, but vegetable suet is perfectly fine.

Salt - this is completely optional as bacon is already salty - however, I always omit if using smoky bacon as some taste much stronger.

Cold water - this helps bring the dough together without melting the suet.

For the Filling

Bacon rashers - I prefer to use unsmoked back bacon and buy a pack where the fat is easy to trim off. However, you can opt for streaky bacon if preferred, but I'd recommend frying it first.

Large red onion - these are diced or sliced onions. We prefer red as it's higher in antioxidants and adds a contrasting colour when sliced, but white works well too.

Butter - this is for sweating and caramelising the onions, or you could use olive oil, or a little bacon fat by frying the bacon first.

Black pepper - some old fashioned recipes use white pepper, but we prefer black

Soft light brown sugar - to give a jammy caramelised taste to the onions - or use a splash of honey or balsamic vinegar

📋 Instructions

1. Caramelise the Onions:
First, preheat your oven to 160°c fan, 180°c conventional, gas mark 4, 350°F.

Now heat a little oil or butter in a pan, or a teaspoon of both and fry the chopped onions with a pinch of black pepper.

Cook slowly over low heat for 15-20 minutes until the onions are soft and golden brown. Then stir in the brown sugar and for a final 2 minutes.

2. Prepare the Bacon:
Now trim any excess fat off the back bacon rashers (or leave if using streaky bacon).

Then add to the onions and fry until cooked and any excess water has evaporated.

3. Make the Suet Pastry:
In a large bowl, mix the flour, suet, and a pinch of salt.

Gradually add the cold water, mixing with a knife until it forms a soft dough.

4. Roll the Pastry:
Now turn out onto a floured surface and knead lightly until smooth.

Then dust your rolling pin regularly while rolling the dough roughly into a rectangle about 20×30 cm.

5. Filling the Roly Poly:
Spread the caramelised onion and bacon mixture evenly, leaving a small border 1 inch border.

Note: some like to sprinkle an OXO cube on top.

Then roll the dough tightly like a Swiss roll, sealing the edge with a dab of water and push the ends in.

6. Wrapping the Roly Poly:
Cut a place a piece of tin foil bigger than your bacon and onion roll.

Then cut a piece of baking parchment to the same size and grease well with butter.

Place the roly poly on top in the centre, seam side down.

7. Create a foil pouch:
Now bring the foil and baking paper together and crease and fold the top edges together to create a suet pudding envelope and fold the ends over.

Don't wrap it tight as it needs room to expand.

8. Bake the Savoury Suet Pudding:
Fill a baking dish ⅓ of the way up with boiling water and place in the bottom of the oven.

Then place your foil parcel in a baking tray and bake for 1 hour 45 minutes.

Once baked, remove from the oven and let it rest for 5 minutes before opening.

Slice and serve immediately as it will dry out the longer it's out.

Tip: You can bake while uncovered, brushed with a milk wash and without the extra tray of water for steaming which will take around 30-40 minutes, but note there won't be as much of a rise and it won't be as tender. (Scroll down for the photo comparison).

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Bacon rashers - You can use streaky bacon, back bacon, ready cut bacon bits, lardons, pancetta or deli meats for a luxurious twist.
• Suet - If you can't find suet, freeze butter for 30 minutes and grate, or diced lard.
• Red onion - try white onion, sliced shallots or spring onions at a pinch - just caramelise slowly for the most sweetness.
• Self-raising flour - Plain flour plus 1 teaspoon baking powder works if needed, or your favourite gluten free flour.
• Cold water - Some people use whole milk for slightly richer and lighter pastry - usually if making a sweet version.

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

• Jam roly-poly version - For dessert lovers, try spreading jam on the pastry, but you can also add about 25g (1oz) of caster sugar.
• Cheese addition - Sprinkle a little grated cheddar cheese on your bacon and onions for extra flavour.
• Puff pastry pinwheel version - spread the filling on puff pastry - you can make it extra delicious with cheese and mustard, then roll, slice and flatten into pinwheels before baking. Or slice and twist for bacon and cheese straws.
• Bacon roly poly in the air fryer - If you have a Ninja Speedi, place it on the lower rack with 250-300 ml water underneath, then select Steam & Bake at 160°C for 45-55 minutes.
• Slow cooker option - Wrap and place on a trivet or scrunched up tin foil with 2-3cm of water in the bottom and slow cook on high for for 3-4 hours.
• Steam baked vs classic baked - if you want a rise with soft, tender crumb, follow my instructions by baking in a foil parcel for 1hr 45 mins. If you don't mind a short, firmer crumb skin but tender inside, bake uncovered for 30-40 minutes.

🔪 Equipment

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• Baking tray
• Rolling pin
• Baking paper
• Tin foil (baking foil)

❄️ Storage

Storing - we prefer eating old fashioned bacon roly poly straight from the oven, but to keep a tender crumb, wrap in clingfilm and foil and store in an airtight container and refrigerate for up to 3 days.

Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.

Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or you can pay fry a suet slice in butter or air fry for 3 minutes at 240c.

🍽️ Serving Suggestions

• Enjoy with a side of rich, creamy dauphinoise potatoes with leeks, or OXO roast potatoes, steamed veg and onion gravy.
• Slow cooked mashed potatoes and gravy also works well.
• You could also enjoy as part of a ploughman's lunch instead of bread.
• A simple salad of lettuce, cucumbers, onions, vinaigrette
• Creamy fruity potato salad with red grapes and chives
• Dipped into a cosy bowl of lentil and bacon soup

❓ FAQ

➕ Related Recipes

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