Nans OS Recipe Sought-Bacon & Suet Pudding Thingy???

Penny-Pincher!!

Hey Everyone

I tried to look through the index and recipes but couldnt find anything like this

My nan years ago when we were kids used to do a suet pudding type meal which had bacon, onion in a suet/flour crust or wrap IYKWIM. She used to serve with boiled spuds and cabbage and sis and I loved it. Think DD would like this and would be quite a cheap and filling hearty winter meal as I probably have most ingredients in the cupboard.

Does anyone know what Im talking about...probably not:rotfl:

Thanks in advance.

PP
xx

Addiscomber

I do

did she make it in a basin or swiss roll style in a cloth? Let me know and I will head for the recipe book shelf.

Rikki

Me too.

You have it covered Addiscomber. Just shout if you need anything else.

nursemolly

oooohhh i remember my mum cooking this too. it was yummy.
she called it bacon clanger......
but i don`t have a recipe i am afraid. ...
would love to try and make it though

molly
xx

Wonder_Girl

Oh oh i want this too, mmmmm

Penny-Pincher!!

I'm pretty sure she steamed it...does that help?

Thanks
PP
xx

Addiscomber

I hope nobody is hoping for this to do for dinner tonight my typing skills are non existent and the pudding would probably need a couple of hours steaming anyway. Will be back with something later.

Rachie_B

there is one posted on this site somewhere called bacon & onion suet roll

its a baked one though

just make suet pastry,fill with crispy bacon and softened onions ,roll up in a swiss roll shape and bake in the oven til golden

ive made lots of other variations of it and its scrummy !

Rachie_B

this one talks of being boiled http://forums.moneysavingexpert.com/showthread.html?t=168963&page=2&highlight=suet+roll post # 32

recovering_spendaholic

We used to have a steamed bacon and leek pudding which was lovely - it was basically 8oz self raising flour, pinch salt and pepper, 4oz suet, pinch parsley - make this into suet pastry with water and roll out to line a medium basin, leaving some for the top. The inside was a chopped onion, two chopped large leeks, a chopped carrot and 1lb of chopped bacon, softened in a little butter and seasoned with pepper and a pinch of mustard powder and then put into the pastry. Lid on and steam for 2 hours. We used to have it with potatoes and parsley sauce I think.

Addiscomber

OK here we go 3 variations on the theme.

Bacon Roll - steamed
Serves 4

175g/6 oz self raising flour
125g/4 oz shredded suet
¼ teaspoon salt
Approx 6 tablespoons water
225g/lean bacon rashers, collar is best
1 large onion
½ teaspoon dried sage
pepper

1. Mix suet into flour and salt, adding enough water to make a softish dough which is still firm enough to roll out.
2. Roll out on a floured surface to about 30 by 18 cm/ 12 by 7 inches.
3. Lay bacon rashers across pastry leaving 1 cm/ ½ inch around the edges, and at one end. Sprinkle on chopped onion, sage and pepper.
4. Roll it up loosely starting from the end without the border, to make a roll 18 cm/ 7 inches wide. Nip the ends firmly to seal, and enclose it in a loose parcel of kitchen foil - it should have pleats in it so that it can expand with the roll - this helps keep the pastry light.
5. Fill the bottom half of a large steamer or fish kettle with water and bring it to the boil. Put the pudding roll in the top over the boiling water, cover the pan and steam for 2 hours, topping up with more boiling water as necessary.


Bacon Roll - Baked

Make roll in same way as above, but instead of wrapping in foil, place on greased baking tray with the join underneath. Brush all over with beaten egg or milk.
Bake near top of moderately hot oven, gas 6, 400F or 200C for 30 to 40 minutes, when it will be crusty and golden.


Bacon Pudding - made in a basin and steamed
Serves 4

250g/ 8 oz wholewheat flour
3 teaspoons baking powder
100g/ 4 oz shredded suet
2 onions, finely chopped
6 – 8 rashers streaky bacon, chopped
2 teaspoons mixed fresh herbs or 1 teaspoon dried
Pepper and a little salt 9remember that bacon is already salty)
1 medium to large egg
Milk, if necessary

Mix together flour, baking powder, suet, onion, bacon, herbs and seasoning.
Mix with egg, adding milk if necessary to make a soft dropping consistency.
Grease a 2 pint basin and put in a piece of greaseproof paper just to cover the bottom.
Put pudding mixture into basin. Cover with greaseproof paper and foil, tucked in neatly under the rim.
Steam for 1½ to 2 hours.
Serve with parsley sauce.


mollytrundle - interesting bits here about bacon clangers
http://www.greatbritishkitchen.co.uk/rc_bedsbucksherts.htm