Sussex bacon and onion pudding
An old fashioned British roly poly-style bacon pudding by Matt Tebbutt. Served with a creamy parsley sauce, it makes a very comforting dinner indeed.
Ingredients
For the Sussex bacon and onion pudding
- 170g/6oz self-raising flour, plus extra for dusting
- 50g/1¾oz wholemeal self-raising flourÌý
- pinch saltÌý
- 120²µ/4½´Ç³ú suetÌýÌý
- 1 onion, slicedÌý
- 10 rashers streaky bacon, chopped
- 1 Braeburn apple, peeled and slicedÌý
- 1 tsp thymeÌýleaves, chopped
- 6 sage leaves, choppedÌý
- ground white pepper to tasteÌý
- 75g/2½oz unsalted butter
For the parsley sauce
- 2 shallots, diced
- 10g/â…“oz unsalted butterÌý
- 100ml/3½fl oz white wineÌý
- splash white wine vinegarÌý
- 300ml/10fl oz chicken stockÌý
- 50–100ml/2–3½fl oz double creamÌý
- 3 tbsp chopped fresh curly parsley
- salt and freshly ground black pepper
Method
Pre-heat the oven to 180C/160C Fan/Gas 4.
To make the Sussex bacon and onion pudding, mix both types of self-raising flour with the salt, suet and 180ml/6fl oz of water in a bowl, and bring together using your hands to make a dough.ÌýDust a little flour onto a clean surface and tip the dough out. Using a lightly floured rolling pin, roll out to a rectangle and scatter with the sliced onion, bacon rashers, apple slices, thyme and sage. Season well with ground white pepper and carefully roll the dough up from the longer end. Try to keep the filling in the middle and do not roll it too tightly. To seal, pinch the edges until they stick together.
Wrap the dough in parchment paper and then tin foil. Twist the ends like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside.
Place the pudding on a wire rack over a deep baking tray. Pour boiling water into the base of the tray and cover the whole thing in tin foil. Place in the oven for 2 hours to steam. Meanwhile, melt the butter in a small pan or microwave.
Remove from the oven and unwrap the pudding, then brush with melted butter. Grease a baking tray, lay the pudding on top and bake for 25 minutes, or until golden-brown.
To make the parsley sauce, tip the shallots into a pan with the butter and heat over a medium heat until softened. Add the white wine and vinegar. Cook until the volume of liquid has reduced by two-thirds. Add the stock and cook to reduce again by half. Add the cream and parsley. Taste and season with salt and pepper if needed.
To serve, slice the pudding and serve with the parsley sauce.Ìý
