Roly-Poly of shredded bacon, often with onion and sage rolled inside suet pastry and steamed.


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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!"

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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!