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 Roly-Poly of shredded bacon, often with onion and sage rolled inside suet pastry and steamed.  Image: https://www.hallmarkcarehomes.co.uk Our correspondent James Brett (2012) says that this type of roll was also known in Northamptonshire; “Leftovers, sliced and fried for breakfast with mushrooms and a fried egg are also wonderful. Not for the calorie conscious faint hearted though!”  The original source of this receipt isn’t known. Can you help? [email protected]Berkshire Bacon Roly Poly Pudding 450g/1 lb Plain Flour 175g/6oz Suet Water to bind 175g/6oz Fat Bacon, chopped A few sage leaves 2 chopped Onions Salt and Black Pepper Preparation: 1. Bring a large pan of water to the boil. Meanwhile, in a large mixing bowl, mix together the flour and suet . Add enough cold water to form a stiff dough. 2. Turn the dough onto a floured surface and roll out to an oblong 6mm/1/4 inch thickness. 3. In another bowl, mix together the bacon, onions, sage, salt and pepper. 4. Place the bacon mixture on the pastry leaving a border of about 5cm/2inches on all sides then roll the suet pastry up to enclose the bacon. Seal the dough by squeezing at both ends then wrap the pudding in a dampened, floured muslin cloth. 5. Boil for about 2 hours, topping up with extra water as necessary. Serve hot with vegetables. And there you have it! Berkshire bacon roly poly pudding! See: Bacon Pudding – Berkshire Bacon Pudding – Hampshire Bedfordshire Clangers Clanger Crowfield Clanger Buckingham Bacon Badger  |
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