Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, bacon and onion pudding. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Bacon and onion pudding is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Bacon and onion pudding is something that I have loved my entire life. They are fine and they look wonderful.
Anyway, back to the Bacon and Onion Roly Poly Pudding! Method: Slice the onion thinly and cut the bacon into bite-size pieces. bacon and onion pudding This old traditional recipe is taken from the Gwinear Parish recipe booklet, although I have seen and heard of similar dishes used by our forebears. One alternative used mixed vegetables only, like carrots and swede, along with onion as a cheaper alternative.
To begin with this recipe, we have to prepare a few components. You can cook bacon and onion pudding using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bacon and onion pudding:
- Get 200 g self raising flour
- Take 110 g beef suet
- Make ready 200 ml cold water
- Get 1 large onion (sliced)
- Take 10-12 rashers streaky bacon
- Prepare 1 beef stock cube
- Take Knob butter
- Make ready to taste pepper
BACON AND ONION PUDDING I have an unhealthy weakness for suet puddings. The classic, of course, is steak and kidney but my favourite has to be this one - bacon and onion. For the filling I use a pack of 'cooking' bacon from Morrisons. These are the offcuts left over when they slice up their rashers, all the little odds and ends.
Steps to make Bacon and onion pudding:
- Mix together the flour and suet, gradually add water but by bit until you get a dough like consistency. If to sticky add more flour. You want a nice ball of dough that you are able to roll out. Place some tin foil on the side and then a layer of greaseproof paper on top roll out mixture to about the thickness of a pound coin. Then brush with melted butter.
- Season with pepper and place a layer of onions all over. Then crumble over stock cube. then a layer of bacon.
- Now carefully from the bottom working up roll it up like a roly poly, using the paper to help keep it tight. Fold over the ends of the paper and then repeat with the tin foil so you have a tight sausage shape.
- Place 2 large foil balls into the slow cooker on low and add some boiling water into the bottom. Place the pudding on top of the balls so it’s not sitting in the water. Place lid onto slow cooker and cook for 6-8 hours.
- Note: can also be done in the steamer this will take 2 and 1/2 hours.
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