Bacon Pudding
Ingredients
Directions
Prepare
Make a crust with flour, suet, cold water, and salt.
Roll the dough to ½ inch thick.
Cover the dough with thin slices of bacon.
Wet the edges of the dough.
Roll it up like a pudding.
Cook
Tie it in a cloth and boil for two hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the dough's structure, so the crust holds together when rolled and boiled.
- Suet
- Adds fat that makes the crust rich and tender as it cooks.
- Bacon
- Lays flavor through the roll as its fat renders into the dough during boiling.
The step that matters
Tie the cloth tightly before boiling. A loose or poorly sealed cloth lets water seep into the roll, making the crust soggy and diluting the filling. A snug, well-tied wrap keeps the pudding compact and holds its shape during the long boil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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