British Recipes > Berkshire Bacon Pudding
6 rashers fat bacon
a few sage leaves
6 tablespoons suet
2 onions
salt and pepper to taste
(see measure conversions for more information)
- Roll out the dough to a 1/4 inch thickness.
- Chop up the bacon and onions and mix them together with the sage, salt and pepper.
- Roll the suet pastry up enclosing bacon and seasonings.
- Seal the dough by squeezing at both ends.
- Wrap the pudding in a dampened, floured cloth and boil in water in a large pan for about 2 hours.
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Comment Script
How to make Berkshire bacon pudding:
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.
Ingredients
4 cups flour6 rashers fat bacon
a few sage leaves
6 tablespoons suet
2 onions
salt and pepper to taste
(see measure conversions for more information)
Method
- Mix the flour and suet with a little cold water to form a stiff dough.- Roll out the dough to a 1/4 inch thickness.
- Chop up the bacon and onions and mix them together with the sage, salt and pepper.
- Roll the suet pastry up enclosing bacon and seasonings.
- Seal the dough by squeezing at both ends.
- Wrap the pudding in a dampened, floured cloth and boil in water in a large pan for about 2 hours.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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