Buckinghamshire Bacon Badger (Savoury Bacon & Onion Roly Poly) – A comforting heritage recipe that from the English county of Buckinghamshire
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A Heritage Recipe for a Baked Savoury Suet Pudding
Today’s recipe for Buckinghamshire Bacon Badger (Savoury Bacon & Onion Roly Poly) is a fabulous heritage recipe that originates in the English county of Buckinghamshire.
It’s an old country tradition to eke out meat by adding vegetables, so, in this recipe which I’ve adapted from Mary Norwak’s book “English Puddings – Sweet & Savoury”, there’s potatoes and onions added along with the bacon.
The original pudding is boiled, however, I’ve always preferred to bake this recipe, which gives you a fabulous crisp suet crust, but with layers of fluffy suet pastry inside.
In this recipe I’ve used award winning Denhay Smoked Streaky Bacon, which we all love in my family. Dry cured by hand since 1952, it holds the coveted Royal Warrant.
This traditional baked savoury pudding recipe is shared below, and would make a really tasty midweek meal for the family this winter.
Serve it in slices with gravy, and seasonal veggies. This is also wonderful when heated up the next day in the microwave, or the air fryer.
Ingredients List:
- 225g SR flour
- 100g beef suet
- Salt & pepper, to taste
- 150ml cold water
- 1 large potato, peeled & diced
- 450g Denhay smoked streaky bacon, cut into small pieces
- 1 large onion, peeled and diced
- 2 teaspoons chopped fresh sage
- White pepper
- 1 egg, beaten Method
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Buckinghamshire Bacon Badger Recipe
Buckinghamshire Bacon Badger (Savoury Bacon & Onion Roly Poly)
Yield:
6
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
1 hour 15 minutes
Today’s recipe for Buckinghamshire Bacon Badger (Savoury Bacon & Onion Roly Poly) is a fabulous heritage recipe that originates in the English county of Buckinghamshire.
It’s an old country tradition to eke out meat by adding vegetables, so, in this recipe which I’ve adapted from Mary Norwak’s book “English Puddings – Sweet & Savoury”, there’s potatoes and onions added along with the bacon.
The original pudding is boiled, however, I’ve always preferred to bake this recipe, which gives you a fabulous crisp suet crust, but with layers of fluffy suet pastry inside.
In this recipe I’ve used award winning Denhay Smoked Streaky Bacon, which we all love in my family. Dry cured by hand since 1952, it holds the coveted Royal Warrant.
This traditional baked savoury pudding recipe is shared below, and would make a really tasty midweek meal for the family this winter.
Serve it in slices with gravy, and seasonal veggies. This is also wonderful when heated up the next day in the microwave, or the air fryer.
Ingredients
- 225g SR flour
- 100g beef suet
- Salt & pepper, to taste
- 150ml cold water
- 1 large potato, peeled & diced
- 450g Denhay smoked streaky bacon, cut into small pieces
- 1 large onion, peeled and diced
- 2 teaspoons chopped fresh sage
- White pepper
- 1 egg, beaten Method
Instructions
1. Pre-heat oven to 200C/180c Fan/Gas 6.
2. Make the filling: Fry the bacon in a large pan until crispy and cooked, add the onions, fry for a further few minutes until they are soft.
3. Meanwhile boil the potatoes into they are just al dente. Drain and add them to the cooked bacon and onion. Mix well, add the chopped sage and season with white pepper.
4. Make the suet pastry: Mix together the suet, flour and some seasoning. Slowly add the cold water – add more, if needed.
5. Put the pastry onto floured baking paper, and roll out into a rectangle.
6. Spoon the filling over the pastry, leaving a 2.5cm border around the edges.
7. Dampen the edges and lightly roll up like a Swiss roll, from the short sides.
8. Carefully lift the badger onto a lined baking tray, with the seam underneath, brush all over with beaten egg. Bake for 25-30 minutes until golden brown.
9. Serve cut into thick slices with gravy and seasonal vegetables.
Notes
Serve it in slices with gravy, and seasonal veggies.
This is also wonderful when heated up the next day in the microwave, or the air fryer.
Can be frozen before and after baking. Defrost before baking or reheating.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 586Total Fat 31gSaturated Fat 11gUnsaturated Fat 20gCholesterol 119mgSodium 1284mgCarbohydrates 39gFiber 3gSugar 1gProtein 36g
