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Rasher Puddin' |
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or Bacon Roly Poly |
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I've just remembered an amusing tale from my 'Alresford Archives'. Grandad always kept a pig so we always had plenty of bacon , and Gran used to make a rasher pudding. Basically it was a suet roly - poly with bacon instead of the usual jam. Grandad used to tell me that Gran boiled it in one of her stockings, and he would say to me, "Go and see if Gran's only got one stocking on, if she has we are having rasher puddin' for dinner!!! |
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Ingredients . |
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| Rashers of Bacon | Onion (s) | ||
| Quantity Suet Pastry | Mixed Herbs | ||
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Method . |
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Trim bacon rashers of rind. Chop onion. Roll out pastry into an oblong shape. Place bacon rashers onto pastry, allowing approximately half an inch clear around the edges. Moisten the edges and roll pastry into a sausage shape, and pinch edges together. Wrap in grease-proof paper
and roll in a clean linen cloth and fasten with Boil in a pan for about 2 hours. Slice into portions to serve. Delicious garnished with fried mushrooms and / or tomatoes. |
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Suet Pastry |
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Please note: This recipe was not supplied by Len and therefore is not necessarily endemic to Hampshire. It is placed here merely to give the viewer an idea of ingredients and method of making a good old fashioned suet pastry. |
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Ingredients |
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Method |
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Sift flour
and salt, add lemon rind and finely shredded suet.
Mix to a firm dough with lemon juice and cold water. Roll into a ball. |
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Kindly contributed by Len |
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Back to Recipe Index |
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If you have any Recipes which are endemic to Hampshire, and you would like to share them on these pages please email me. | ||||||||
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