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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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.
If you have a question or comment relevant to this page, then please post it below.
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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