Bacon Pudding

A sort of savoury swiss-roll, traditionally served in thick slices with gravy, boiled potatoes and turnips, making a good filling family meal.


It originates from Gloucestershire, where they are very fond of pork-based meals, I'm told.


1lb suet pastry.
1lb streaky bacon rashers, without rinds.
2 onions, peeled and chopped.
Half teaspoon chopped sage.
2 teaspoons chopped fresh parsley.
Black pepper.
Basically, you roll out the pastry to form a square 6 to 8 inches in size and quarter to half an inch thick. Lay the bacon rashers over it overlapping each one slightly, spread over the chopped onion. Mix the sage and parsley together, sprinkle over and season with black pepper. Roll the pastry up like a Swiss Roll and seal well. Wrap in lightly buttered greaseproof paper and steam for about 3 hours, topping up the water as necessary. (The housewife would probably have boiled it in a cloth in the copper in earlier times.)


My thanks to Gill F-P for the information and the recipe.