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You are here: Home / Credit Crunch Munch / Bacon Roly Poly

Bacon Roly Poly

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Bacon Roly Poly is an old fashioned British pudding brought up to date. Bacon, red onions and mushrooms all rolled into a suet pudding casing and steamed for the ultimate comfort food.

Bacon Roly Poly - Fab Food 4 AllI was recently sent a Mermaid Pudding Sleeve and discovered that there weren’t that many recipes mentioning how to use one. I had never made a roly poly style pudding before and suet never features on my shopping list. This called for some old fashioned British cookery and I knew just the place to look, my grandmother’s old book entitled The Birds Eye Book of Britain’s Favourite Recipes. I had never cooked from it before as it seemed so dowdy and old fashioned (1964) but I knew all the old cooking techniques were covered in there.

I wanted to find an alternative to the obvious Jam Roly Poly so was pleased to find a savoury dish in the form of Bacon Roly Poly. In the original recipe the onions and bacon go into the pudding uncooked but I didn’t fancy taking my chances with this so fried them up and also added mushroom and changed the onions to red ones. There is mace in the recipe which I bought specially and then promptly forgot to use so if you don’t have any don’t worry as it tasted delicious without!

I was very impressed with the way that the Mermaid Pudding Sleeve cooked the Roly Poly as the finished pudding was not like it had been purely steamed. Where the pudding had come into contact with the metal sleeve there was a slightly baked surface which I really liked.

The original recipe was rolled up in pudding cloth and boiled for 2 hours so the texture would have been more spongy which you can see from the picture. Indeed I notice some recipes suggesting that you put your Roly Poly in the oven to crisp it up slightly after steaming – so no need with the Mermaid Sleeve!

The boiled roly poly had more spongy texture. Dig that photographic style!

The boiled roly poly had more spongy texture. Dig that photographic style!

As this Bacon Roly Poly (also known as a Clanger) is made with fairly inexpensive ingredients I am entering it into this month’s Credit Crunch Munch which is run jointly between myself and Helen over at Fuss Free Flavours. I am also entering it into the Tea Time Treats challenge being run by Lavender & Lovage and What Kate Baked (who is hosting this month) where the theme is Perfect Puddings, both sweet and savoury. As this recipe is also made from scratch I also have to enter it into Made with Love Mondays challenge hosted by Javelin Warrior’s Cookin w/Luv.

Credit Crunch Munch

 

Bacon Roly Poly

After mixing up and rolling out the dough you simply lay on the fried onion, mushrooms and bacon.

Suet Pastry After rolling up and sealing the edges with water, place into Mermaid Baking Sleeve.

SteamerThen simply place in a steamer for 2 hours topping up the water regularly.

Suet Crust PastryThen simply remove the Roly Poly from the sleeve and serve.

Bacon Roly Poly - Fab Food 4 All

As it says in the original recipe “an honest to goodness dish for tough guys” !

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4.86 from 14 votes
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Bacon Roly Poly

An old fashioned British Pudding brought up to date, bacon, red onions and mushrooms all rolled into a suet pudding casing.
Course Main
Cuisine British
Keyword bacon, Bacon Clanger, suet pudding
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 200 g / 7oz Back bacon chopped
  • 1 tbsp Rapeseed Oil
  • 2 Medium red onions chopped finely
  • 120 g / 4oz Mushrooms chopped
  • Pepper
  • Powdered mace optional
  • 200 g / 7oz Plain flour
  • Pinch of salt
  • 100 g / 3.5oz Shredded vegetable suet
  • Water about 5 tbsp

Instructions

  • Fry the bacon in a large non-stick pan in the oil until cooked and then set aside using a slotted spoon.
  • Sweat the onions on a low heat in the same pan with a lid for about 5 minutes.
  • Stir in the chopped mushrooms and sweat for a further 5 minutes under a lid.
  • Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly.
  • Roll out the dough to a rectangle shape the same width as the pudding sleeve about 1/4 “ thick.
  • Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge.
  • Season with the pepper and a little mace if using.
  • Roll up the pudding and seal the sides and bottom edge with a dab of water.
  • Put in pudding sleeve or roll up in a layer of grease proof paper and foil loosely (to allow for expansion) and scrunch foil to seal.
  • Place in a steamer over boiling water for 2 hours topping up the water regularly.
  • Once ready slice up and serve with your favourite vegetables and gravy or tomato ketchup if preferred.

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Reader Interactions

Comments

  1. Michael

    06/01/2016 at 5:59 pm

    Our way of making this is to mince the (raw) bacon with the onion and some sage leaves in a trdaitional household mincer. This gives a wonderful mixture of the flavours and there is nothing to worry about over uncooked bacon because it always is cooked. We dont use mushrooms but thats a family/personal choice. We do however serve it with a cheese sauce as someone else mentions on here and that works really well. Green cabbage and carrots are also a good veg accompaniment .Totally rib-tickling stuff and just waiting for the promised wintery blast to justify having it…….

    Reply
    • Camilla

      06/01/2016 at 6:20 pm

      That sounds like a great idea Micheal! I here we may be due some snow:-)

      Reply
  2. Tracy Nixon

    21/11/2015 at 3:10 pm

    This sound naughty but nice!

    Reply
  3. Paul Wilson

    08/09/2015 at 12:04 am

    Mmmmm lovely.

    Reply
  4. Alica

    23/08/2015 at 9:57 pm

    This looks amazing! I will be giving this a go!

    Reply
    • Camilla

      23/08/2015 at 10:45 pm

      Thanks Alicia:-)

      Reply
  5. Kavey

    22/08/2015 at 8:47 am

    Never even knew such a thing as a pudding sleeve existed!!!!

    Reply
    • Camilla

      22/08/2015 at 5:17 pm

      Sadly the firm that made them doesn’t exist any more so they are rarer than hens teeth!

      Reply
  6. bev

    18/03/2015 at 5:55 pm

    looks dekicious!

    Reply
  7. Angie Hoggett

    08/03/2015 at 10:10 pm

    very different must try it!

    Reply
  8. Susie Wilkinson

    08/03/2015 at 3:20 am

    This looks great, I’ve never seen anything like it before! I’ll definitely be giving it a go!

    Reply
  9. kay

    06/02/2015 at 8:18 am

    Hi Camilla, have made this recipe so often, always delicious, if you have leftovers, I make an 8 ounce pudding for my husband and myself, then slice and fry the rest the next day, absolutely delicious. Can I make this in my new halogen oven,
    Yours sincerely, Kay Winser, (Rhodes, Greece.)

    Reply
    • Camilla

      06/02/2015 at 11:46 pm

      Hi Kay, I’ve never used a Halogen oven but the pudding has to be steamed to cook so I don’t think Halogen would work. Camilla x

      Reply
  10. june1948

    04/02/2015 at 4:08 pm

    I made this recipe yesterday. Delicious & hubby asked for more. How dare he!!!

    Reply
    • Camilla

      04/02/2015 at 10:05 pm

      Oh fabulous, so glad you enjoyed it:-)

      Reply
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