Suet puddings were once the glories of British cooking. Indulge in the classic taste of suet pastry, bacon, and leeks with this delicious Roly Poly Pudding recipe. Perfect for a cozy night in or a traditional British meal. This recipe is taken from the Around Britain Cookbook.
Leeks 1–2 (about 250g/9oz), washed well and finely sliced
Salt and freshly ground black pepper
Self-raising flour 250g (9oz)
Reduced fat vegetable suet 125g (4½oz)
Chopped parsley 3 tbsp
Instructions
1
Preheat the oven to 190°C/375°F/Gas 5. Get a large roasting tin and rack and two large sheets of foil, one of them buttered.
2
To make the filling, add the gammon pieces to a pan and dry fry for 3–4 minutes. Add the leeks and cook for about 5 minutes, stirring occasionally until the leeks wilt. Season and set aside.
3
To make the suet pastry, mix together the flour and suet in a bowl, add the parsley and seasoning. Stir in just over 150ml (1⁄4 pint) cold water, with a round-bladed knife, to make a soft dough. Knead very lightly on a floured surface and roll out to a 23cm (9in) square.
4
Dip your finger in water and dampen all around the pastry edge. Spread the bacon and leek mixture over, leaving the border uncovered. Roll up the pastry like a Swiss roll and seal the ends. Place this on the buttered sheet of foil. Bring the foil up around the roll in a baggy parcel so there is room for the pastry to rise a little. Seal the ends and top well.
5
Put the parcel on the rack in the roasting tin. Pour boiling water round to half fill the tin then quickly cover the whole tin with the other sheet of foil, sealing it well to retain the steam. Carefully carry the tin to the oven and bake for 2 hours.
6
Take out and leave for 5 minutes before unwrapping – watch out, it will still be hot. Place on a serving platter, slice and serve with more vegetables.
Cook’s Tips
This is another recipe that you can make with whatever you have to hand. Leftover gammon would be fine. For a vegetarian option, use onion rather than leeks, or with the leeks, and substituting some cheese and/or sweetcorn for the meat.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Some cookies are essential to the functioning of the site, but others are non-essential for analysis and marketing. Please visit our Privacy page for more information and how to disable these non-essential cookies.
Strictly Necessary Cookies
WordPress uses cookies to identify customers’ sessions which are used for interactions with Woo Commerce, our e-commerce platform. These cookies are required for basic checkout functionality and are therefore always enabled.