I love suet based puddings and savouries. This particular one is a roly poly, rather than a pudding. Usually, or at least more often, suet items are steamed or cooked in a muslin cloth and boiled. However for this particular item I really didn’t want it to be too stodgy, so I decided to bake it entirely in the oven.
In advance of cutting it open it seems to have baked quite well, and I have seen recipes that do say to bake it, so all should be ok. Certainly the smell that is filling the room as the roly poly cools is very intoxicating, in a non-alcoholic way.
I will post a photo of the inside, once it has been cut open, but that won’t be until tomorrow.
Update: I have now tasted it and I must say it is very nice indeed. I have also posted a photo so that the inside can be seen.
- 225 grams self raising flour
- 110 grams of suet
- 10 rashers of bacon(either smoked or unsmoked), trimmed of excess fat
- 1 onion, chopped
- water in a jug
- 1 stock cube/oxo cube
- pinch of salt, to taste
- milk or egg white to glaze.
- Heat the oven to 200c/180c fan/400f/gas mark 6
- Cut the bacon into pieces, about an inch square(doesn’t have to be too precise, larger or smaller, is fine.
- Gently fry the bacon, just enough to allow any excess liquid out. Then drain the bacon on paper towel.
- In a bowl mix the flour and suet together and gradually add some water. A tablespoon or two at the start, and then just one tablespoon at a time, until the mixture forms a dough.
- Flour the work surface and rolling pin
- Roll out the dough in an oblong, until it is about 1/4 inch thick.
- Sprinkle the bacon over the rolled out dough, making sure to leave about 2 inches around the edges free.
- Cover the bacon with the chopped onion and then sprinkle the cube over it too.
- Using a pastry brush now brush the edges
- Starting at the short side of the dough gently roll it up, encasing the bacon and onion, until it is completely rolled. Press the sides to seal the dough and then transfer to greased and floured baking tray, ensuring that the sealed edge along the length of the roll is on the bottom.
- Brush the roll with milk or egg
- Bake in the oven for 50 minutes to one hour, until the top is a nice golden brown.
- Remove from oven and allow to cool a little before slicing.
I often make this as a special treat! I use wholemeal flour and reduced -fat vegetable suet, and spread the pastry with hot English mustard before adding the filling. Delicious!
Hi Mary. That sounds good, though I don’t enjoy mustard, but everybody else seems to.
My nan would make this and serve it with a lovely onion sauce. Delicious
Aren’t Nans wonderful?
Going to try this for the residents at the care home where I’m the chef.
HI Stephanie. That’s great. I am sure they will enjoy it. Maybe it will bring back memories of having eaten it as youngsters.
Have you tried this with tinned corn beef & onion
Old Sccout camp fire recipe
HI Paul. No I haven’t tried it with corned beef and onion. I did make panackelty for my dinner the other day which is corned beef onion and potatoes, but I wasn’t a fan of the hot corned beef particularly.
An excellent result. I halved the quantities for 1 person
Hi John. That’s great. I am glad it worked out well for you.