Berkshire Bacon Pudding Recipe

food from great britain
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 Updated 09/03/2017

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A traditional pudding designed to be cheap and to be cooked in the large pot or cauldron of water which would have been the only means of cooking for poor people.


  • 4 cups flour
  • 6 rashers fat bacon
  • a few sage leaves
  • 6 tablespoons suet
  • 2 onions
  • salt and pepper to taste
(see measure conversions for more information on quantites)


  1. Mix the flour and suet with a little cold water to form a stiff dough.
  2. Roll out the dough to a 1/4 inch thickness.
  3. Chop up the bacon and onions and mix them together with the sage, salt and pepper.
  4. Roll the suet pastry up enclosing bacon and seasonings.
  5. Seal the dough by squeezing at both ends.
  6. Wrap the pudding in a dampened, floured cloth and boil in water in a large pan for about 2 hours.

Prep Time: 20 minutes

Cook Time: 120 minutes

Yield: 4 portions


I always cook my chopped bacon with the chopped onion in a skillet first, drain, then layer it on the rolled dough. Instead of sage, I use a reg. sized bunch of parsley (not the Italian type), chopped fine and layered onto the bacon/onion mix. All this is then rolled up and STEAMED, not boiled. Hope you enjoy this dish, It was a favourite from childhood.
#1 - Zeo Phillpotts - 09/10/2011 - 22:04
Use bacon bits (cooking bacon) rather than expensive back bacon for an authentic version of this recipe
#0 - beverley palmer - 01/13/2010 - 08:40
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