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4.86 from 14 votes

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


  • 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


  • 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.