The BEST Bacon & Onion Roly Poly Suet Pudding Recipe

No ratings yet

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.

Prep Time15

Cook Time1 45

Total Time2

Course: Main Course

Cuisine: british, Scottish

Keyword: roly poly

Servings: people

Calories: 561kcal

Author: Vikkie Lee

Equipment

Ingredients

Suet Pastry

225 g Self raising flour (1.5 cups)
115 g Shredded suet (¾ cup)
¼ teaspoon Salt (optional)
158 ml Cold water (⅔ cup)

Roly Poly Filling

1 teaspoon Butter
1 Large red onion
1 teaspoon Brown sugar
300 g Bacon rashers (6 rashers)
Pinch Black pepper

Instructions

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.
1 teaspoon Butter, 1 Large red onion, 1 teaspoon Brown sugar, Pinch Black pepper
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.
300 g Bacon rashers (6 rashers)
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.
225 g Self raising flour, 115 g Shredded suet, ¼ teaspoon Salt, 158 ml Cold water
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.
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.
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.
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.
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.

Nutrition