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Berkshire Bacon Roly Poly Pudding Recipe


HT  MC  English  135mins


Serves 4      Hot  Pork   Herbs  Vegetables  Main Course  Dairy Free  Eggless     England  British  Europe


350g/12oz Self Raising Flour

175g/6oz Suet

Cold Water to bind

175g/6oz Fat Bacon, chopped
A few sage leaves
, chopped
2 Onions, chopped
Salt and Black Pepper



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 just over 6mm/¼ inch in 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/2-inches on all sides then roll the suet pastry up to enclose the bacon. Seal the roll by pinching at both ends.

5. Wrap the roly poly in pleated greaseproof paper then loosely with aluminium foil, making sure you seal the parcel securely, and steam for 2  hours. Serve hot.

End of instructions



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable

Main equipment required to make this Recipe


Chopping Knife


Mixing bowl

Parchment Paper

Aluminium foil

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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