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

Topher

Try "Favourite Recipes from the kitchen Garden (Traditional Fruit & Vegetable Fare) ISBN 1-902842-17-0
Page 32 Onion & Bacon Roly Poly.

E-Bay
http://cgi.ebay.co.uk/Mini-Recipe-Book-Favourite-Kitchen-Garden-Recipes_W0QQitemZ8426340035QQihZ021QQcategoryZ21534QQrdZ1QQssPageNameZWD1VQQcmdZViewItem

Amazon
http://www.amazon.co.uk/Favourite-Recipes-Kitchen-Garden-Allingham/dp/1902842170/sr=11-1/qid=1163453488/ref=sr_11_1/026-2083673-1620452

Topher

Kadeeae

MSE is just the bestest place in the whole wide world!

My BH mentioned how his Nan used to make a 'bacon pudding' a couple of weeks ago, when it came up again last night I decided to Google it . . . . and this MSE thread showed up on the very first page Will teach me to turn to anything else before trying here!

I'm really wanting to give this a try, a bit chicken atm (never would be as good as Nan's would it? ), but have subscribed to the thread so I can find it quickly when I get my courage up.

CCP

I did a bacon suet roll (made with leftover gammon and cooked in the oven) a month or so ago and it was :drool::drool::drool:.

I'll have to make another one before it gets too warm for this sort of thing - now, where can I slot that into my meal plan? :think:

thriftlady_2

Right, that tonight's supper sorted CCP is right, better get one in before it gets too warm.

I shall make some onion gravy to go with it.

mrbadexample

I made one at the weekend, when I visited Mrs_Pepperpot. I made it a bit bigger with extra onion, and extra bacon. We still ate it between 3 of us, with cauliflower, peas, mash & onion gravy. :drool: We were quite full.

mrbadexample

Kadeeae wrote: »

I'm really wanting to give this a try, a bit chicken atm (never would be as good as Nan's would it? ), but have subscribed to the thread so I can find it quickly when I get my courage up.

If you're going to make the baked "Savoury Bacon Roll" as per the recipe on post #23, it's not too challenging. Even I can do it. I would say that the bacon and onion requirements are minimum - i.e. it can stand to have a bit more of both. Smoked bacon is good.

When you've fried up the bacon and onion, make sure you have time to let it cool before you put it in the pastry and roll it up. If it's still hot, your pastry will fall apart. Not that it happened to me the second time I made it or anything. :whistle:

CCP

mrbadexample wrote: »

When you've fried up the bacon and onion, make sure you have time to let it cool before you put it in the pastry and roll it up. If it's still hot, your pastry will fall apart. Not that it happened to me the second time I made it or anything. :whistle:

And you tend to end up with burned fingers when you roll it up, too. Not that I'd know that from personal experience, either. :whistle:

Kadeeae

Ok, before it gets too warm out . . . got it.

Suppose my greatest worry/fear is the pastry bit. Read on here somewhere that it tended to be ummm.....gloopy? LOL This would scare me silly as I really don't do pastry. Add more flour, yes, but was thinking I'd end up with a big heavy ball of unusable dough.

I'm fairly adventurous when it comes to cooking and baking, but pastry - of any sort - has me shakin' in me boots!

mrbadexample

Kadeeae wrote: »

Suppose my greatest worry/fear is the pastry bit. Read on here somewhere that it tended to be ummm.....gloopy? LOL This would scare me silly as I really don't do pastry. Add more flour, yes, but was thinking I'd end up with a big heavy ball of unusable dough.

Mix the flour and suet together, dry, with an ordinary table knife. Add a little drop of cold water. Mix with knife. Add a little drop of cold water. Mix with knife. Repeat until you can almost get it all into one ball, then add water very slowly & mix until it just comes together. Roll out on a floured surface with a floured rolling pin and floured hands. Dust with flour often to prevent sticking. If in doubt, throw flour at it. Try to get a rectangle (for me, that's the hardest bit). Once you've done it once, you won't worry about having another go. Holes can be patched with the spare pastry trimmed off the end of the roll if you need to. I like a rustic look.

CCP

Kadeeae wrote: »

Suppose my greatest worry/fear is the pastry bit. Read on here somewhere that it tended to be ummm.....gloopy? LOL This would scare me silly as I really don't do pastry. Add more flour, yes, but was thinking I'd end up with a big heavy ball of unusable dough.

I'm fairly adventurous when it comes to cooking and baking, but pastry - of any sort - has me shakin' in me boots!

I really wouldn't worry - suet pastry is the easiest pastry to make, imo - you don't need the ingredients at any particular temperature, you don't have to worry about over-handling it, and, as mrbadexample says, the rustic look is good so it doesn't even have to be rolled out neatly. It's seriously friendly pastry!

Good luck!