Oh, mg goodness Geoff,... My mum used to make this for me in the 50's, sometimes I would help her... she would boil it in a cheesecloth,... and it was one of my all time favourite cooking memories with my mum... She would guess at the ingredients, which always amazed me!... I haven't had it for over 50 years!.. Now, I will, tomorrow!!... I have your recipe now,.. which I shall be forever grateful for,... Thanks so much... 😀
HI Carol. I am glad that this brought bake memories for you. I hope you enjoy making and eating it. If you decide to do it in a cheesecloth, steamed or boiled, it will need cooking for much longer.
What another delicious recipe. I halved the recipe just enough for me & my neighbour for our lunch with some mashed potatoes & swede. It's just come out of oven, smells very good. Like a previous patron it reminds me of my childhood in the 50's when mothers made use of everything nutritious & filling. Thank you again Geoff for your recipes & company. xx
Last night I decided to do a Bacon Roly Poly today (Feb 15, 2021). And I am. But while waiting for the oven to heat I decided to search here (on TH-cam) for other cooks takes on the recipe and found yours...exactly what I am doing! The classic! Subscribed!
Oh I ve had a day to day..😱 So only just sat down and my relaxation is watching my TH-cam channels about dogs /cats or cooking you being the latter of COURSE GEOFF..👍 AND THIS DOSE NOT DISSAPOINT... SOOOO GOOD... 💋
I’ve made this Roly Poly 3 times now and myself & my family agree this is the best Poly ever, the pastry is absolutely gorgeous done in the oven. I won’t be making any other Poly from now on as this recipe is the best ❤
I've not seen a roly poly baked before, wasn't aware that you could do that as opposed to steaming or boiling. What a lovely discovery. Quite a bit less fuss. :) Thank you for sharing. Trying this tonight.
Hi Geoff thats one tasty looking rolly polly and will be on my dinner table this week any way all the best for the new year and stay safe my youtube freind
Hi Graham, that's a good idea. Take a look at my Teviotdale Pie video, th-cam.com/video/KljJnUnPASo/w-d-xo.html&feature=emb_logo&ab_channel=GeoffCooper, that is minced beef with a suet crust.
Hello Geoff, I've just received this recipe of yours from my friend in Germany and he loves it. I put him on to your Teviotdale Pie which he loves too. His main problem is that he can't get Atora suet in Germany and has had to resort to lard, but he says it works well. My son and his wife are also big fans of Teviotdale Pie. I've made it a couple of times and enjoyed it immensely. So my next exercise will be the Roly Poly. Keep up the good work.
Hi Hugh. I hope you enjoy this recipe too, It is a pity your friend in Germany cannot find suet. I did a quick search and have found a site which seems to sell the vegetable version of Atora, which works very well. Here is that link, in case your friend is interested www.greatbritishfood.de/search?sSearch=atora. But if lard is working for him it may not be worth spending money on it. I am glad your family are enjoying the Teviotdale pie. I hope they like this recipe too.
Hello Geoff you are making me hungry again and now l am so pleased because this week l ordered a box of good quality Atora suet from the supermarket with the intention of feeding it to the birds mixed in with their seed as the weather has turned so cold however l am afraid they will have to have some bread now as you have given me a good reason to make a lovely meal out of it !!! Wishing you all good things and much love ❤️❄️👩🍳
Hi Pixie. Hopefully there is lots of food around for the birds, so many people have feeders in their gardens I am sure they wont go hungry. That means you can enjoy a lovely meal with your Atora.. Thanks for your good wishes. I hope you stay safe and well.
Hi dear Geoff,looks so lovely. I must try to find Suet but I have never managed to see it here in the shops. Might try it with Lard. Thanking you for another lovely recipe. Blessings Pat
Hi Patricia, thanks very much. The suet I used had 15% flour in. So if you use lard, add 16 g more flour and maybe use only 94 lard and see how well the dough forms.
@@geoffsbakingblog Will do. I made dumplings with 6O Grams of grated lard instead of suet in stew with red wine and carrots and they were so high and fluffy so I shall do what you said and try it Geoff. Thank you for answering and explaining. Pat
What flavor stock cube did you use please? Here in Mississippi USA I use Wylers which comes in chicken or beef. I haven't used OXO but I've seen it on Amazon. I've been a subscriber for quite a while and have used your recipes. I really enjoy your channel.
HI Christy. I used beef Oxo cubes, they are very easy to crumble so are perfect for this recipe. But of course any seasoning, or even some dried herbs would work quite well. I am glad you are enjoying the videos.
Been eating Bacon (Rasher) Puddings all my life but never seen one like this before. We always have ours with streaky rashers/sliced onions and white pepper/no oxo tied up in a muslin cloth and boiled in a black pot over a stick fire,proper Gypsy style. We do Meat Puddings the same way and they come out nice and moist,not dry like this. 🤔
I appreciate it was just a slip of the tongue, but at about 3.23 you said 'yeast' rather than suet, just in case anyone might be confused. Happy New Year, Geoff - and to all your viewers and subscribers! Peter A
Hi Peter. How annoying that is. When recording the ingredients I mentioned yeast and stopped and recorded the suet ingredient again. I didn't even pick up the error you mentioned. I will put a message below the video just to alert viewers. Thanks for letting me know.
@@geoffsbakingblog Hi Geoff. Thanks for taking my comment in the spirit in which it was made. What I didn't say was just how delicious this roly-poly dish looks! Well done, Geoff - your channel is an absolute gem. Best as always, Pete
Over 13 thousand subscribers now. You are on a roll, Geoff. Thanks for the video. I hope you used "proper bacon" like the Two Fat Ladies did. They abhorred the cheaper bacon.
Oh yes, I used real unsmoked bacon, very tasty. Yes the subscriber count is rising. It has slowed down since Christmas, but that is a season thing I think.
Hi Sandra. I give the oven temp at 6:08 in the video. 200C/180C Fan/400F. Remember you can always look below the video where I detail the chapters, including 'preheat the oven' and you can also see there a link to the written recipe on my blog.
Think everyone who demonstrates suet pastry for roly-poly rolls the pastry too thinly. Part of the joy of this dish is the suet pastry itself. So, not so thin and perhaps a little less bacon and onion which I always fry along with bacon first. We tend not cook it in a cloth and steam it now because of the cost of gas/electricity. So baking, which is quicker has become the order of the day. In Wartime I used to have this regularly at The British Restaurant. These were set up in most large Towns in order for workers to get a main meal for a few pence. So Roly-poly and veg plus a pudding would cost around 1shilling and 6 pence. How times have changed.
Hello Geoff, Your dinner looks delicious! I suppose it would be okay to use vegetable suet in the pastry? ... My dad would love your bacon and onion roly poly 😁 Thank you, Janet
HI Keith. Yes you could add some cheese and omit the onion that would work well. Basically you can add whatever filling you want as long as it isn't too wet.
Hi Daniel, I used unsmoked bacon. Either would be fine but my preference is unsmoked, which is more common in the UK. I believe it is much more common to find smoked bacon in North America, and it is usually what I would call streaky bacon there too.
@@geoffsbakingblog Thanks for your reply. I do not live in North America dear Geoff- anything but! I live in Malta and all type of bacon is readily available here. I was thinking of spreading some Bovril (another British staple) onto the pastry prior to putting the bacon and onion instead of crumbling the OXO cubes - Do you thing it would work out? Also, some months ago I spoke to you here and you promised me some recipes using choux pastry! :-)
@@spiteridaniel HI Daniel, Yes a thin layer of Bovril will work very well I think. I do intend to do some choux pastry recipes soon. I just have to pluck up the courage, LOL.
I make mine very similar. However, I must say that I prefer steaming it so that it remains the moisture and all of that suet melts. I finish mine in the oven for the last 5-10 minutes so that it gets a bit of colour.
Hiya, followed your recipe to the letter.. baked it in the oven but now wishing I had steamed it. Turned out as dry as a bone on the inside, rock hard pastry on the outside.. had 1 slice from the middle and had to throw the rest... not your fault of course, bit for me, was was too dry, and nothing like as nice as a steamed version!!
@@geoffsbakingblog I like it either way as well, in fact I after I have steamed it for two hours, I take the foil off and leave the parchment paper on and put it in the oven for thirty minutes, we both get near to what we both want then. I put the roll on a mesh grid in the oven because the base tends to be over done if it is on a baking tray.
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My word. My mum used to make this. I never have but I'm going to give it a go . I can taste it now with mash and veg with gravy was lovely
HI Heather. I do hope you enjoy it as much as you used to.
Oh, mg goodness Geoff,... My mum used to make this for me in the 50's, sometimes I would help her... she would boil it in a cheesecloth,... and it was one of my all time favourite cooking memories with my mum... She would guess at the ingredients, which always amazed me!... I haven't had it for over 50 years!.. Now, I will, tomorrow!!... I have your recipe now,.. which I shall be forever grateful for,... Thanks so much... 😀
HI Carol. I am glad that this brought bake memories for you. I hope you enjoy making and eating it. If you decide to do it in a cheesecloth, steamed or boiled, it will need cooking for much longer.
Geoff Cooper ... I will definitely be doing the baking version... Looks so delish...
@@carolbamford8953 I hope you enjoy it as much as I did.
What another delicious recipe. I halved the recipe just enough for me & my neighbour for our lunch with some mashed potatoes & swede. It's just come out of oven, smells very good. Like a previous patron it reminds me of my childhood in the 50's when mothers made use of everything nutritious & filling. Thank you again Geoff for your recipes & company. xx
HI LInda. thanks very much I am glad you enjoyed it.
Making this tomorrow for my dinner, thanks for the great video 🙏🏻
Hi Alannah. That's great. I hope you enjoy it.
Thank you, my mam used to cook these. - I'm also going to put some Julien leek & a sprinkling of black pepper in 😉
Hi Jon's Kitchen. That sounds good. I hope you enjoy it.
Update Geoff... I made this and it was just divine... All my family loved it... It took me back to my childhood!... Thanks so much... ❤️🇨🇦
HI Carol. That's great. I am glad your family enjoyed it too. I would rather have enjoyed a piece too.
Last night I decided to do a Bacon Roly Poly today (Feb 15, 2021). And I am. But while waiting for the oven to heat I decided to search here (on TH-cam) for other cooks takes on the recipe and found yours...exactly what I am doing! The classic! Subscribed!
HI Itsmeintorre Spain. That's great. I hope you enjoy your roly poly, and thanks for subscribing.
I always use a spoonful of mixed herbs in the pastry notstock cubes but looks delicious
HI Joy. I am sure some mixed herbs give a great flavour.
Oh I ve had a day to day..😱 So only just sat down and my relaxation is watching my TH-cam channels about dogs /cats or cooking you being the latter of COURSE GEOFF..👍 AND THIS DOSE NOT DISSAPOINT... SOOOO GOOD... 💋
Hi Henrietta. Glad you like it. I hope watching youtube relaxes you after a busy day.
I’ve made this Roly Poly 3 times now and myself & my family agree this is the best Poly ever, the pastry is absolutely gorgeous done in the oven. I won’t be making any other Poly from now on as this recipe is the best ❤
Hi Trisha. That's great. I am glad you all enjoy the recipe.
Oooh lovely! Takes me back to my childhood in the forties. I can't wait to make this one. Thanks, Geoff.
Hi Nees. I am glad is brings back some memories. I hope you enjoy it when you make it.
I've not seen a roly poly baked before, wasn't aware that you could do that as opposed to steaming or boiling. What a lovely discovery. Quite a bit less fuss. :) Thank you for sharing. Trying this tonight.
HI Pixel Fu. I actually prefer the baked version, as it has a different texture too. I hope you enjoy yours.
@@geoffsbakingblog Thank you.
@@geoffsbakingblog Made it about 5 times now. Always perfect. What a great recipe. :) You're a gem.
@@haggispixi That's great. I am so glad you enjoy it.
This looks so good and takes me back to my childhood, my gran used yo make this kind of thing, thankyou for the the reminder and the recipe.❤️❤️
Hi Julie. Oh yes, this is the sort of recipe I enjoyed in my childhood. Grandparents were great at making tasty dishes from very little.
Hi Geoff thats one tasty looking rolly polly and will be on my dinner table this week any way all the best for the new year and stay safe my youtube freind
HI Stephen. I hope you enjoy the roly poly. Happy New Year to you too. I hope you stay safe as well.
This going to take me back to my childhood and one of my favourite forgotten foods rediscovered,thanks for sharing Geoff,can’t wait to make this 👍
Hi Mark W. Oh that's good. I am happy to bring back memories. I hope you enjoy making and eating the roly poly.
That looks like a keeper to me. I love recipes that are new to me and are both simple and delicious. Thanks, Geoff!
Hi Raeschimmel. Thanks very much.
Delicious looking. 👍
HI Lionharehart. Thanks very much.
Definitely something I'll be trying 👍 I've beef stew in the freezer & am now tempted to put it in a roasting tray & give it a suet pastry top
Hi Graham, that's a good idea. Take a look at my Teviotdale Pie video, th-cam.com/video/KljJnUnPASo/w-d-xo.html&feature=emb_logo&ab_channel=GeoffCooper, that is minced beef with a suet crust.
@@geoffsbakingblog - I will, thanks for that. Hope you had a good Christmas & New Year 😀
@@grahamturner5963 Yes thanks. Happy New Year to you too.
Hello Geoff, I've just received this recipe of yours from my friend in Germany and he loves it. I put him on to your Teviotdale Pie which he loves too. His main problem is that he can't get Atora suet in Germany and has had to resort to lard, but he says it works well. My son and his wife are also big fans of Teviotdale Pie. I've made it a couple of times and enjoyed it immensely. So my next exercise will be the Roly Poly. Keep up the good work.
Hi Hugh. I hope you enjoy this recipe too, It is a pity your friend in Germany cannot find suet. I did a quick search and have found a site which seems to sell the vegetable version of Atora, which works very well. Here is that link, in case your friend is interested www.greatbritishfood.de/search?sSearch=atora. But if lard is working for him it may not be worth spending money on it. I am glad your family are enjoying the Teviotdale pie. I hope they like this recipe too.
Just found your channel,can't wait to try this recipe 😋
Hi Debbie. Welcome to the channel. I hope you enjoy this recipe/
Thankyou and I'm sure I will
Hello Geoff you are making me hungry again and now l am so pleased because this week l ordered a box of good quality Atora suet from the supermarket with the intention of feeding it to the birds mixed in with their seed as the weather has turned so cold however l am afraid they will have to have some bread now as you have given me a good reason to make a lovely meal out of it !!! Wishing you all good things and much love ❤️❄️👩🍳
Hi Pixie. Hopefully there is lots of food around for the birds, so many people have feeders in their gardens I am sure they wont go hungry. That means you can enjoy a lovely meal with your Atora.. Thanks for your good wishes. I hope you stay safe and well.
Lovely Geoff.. good old fashioned rib sticking food !! All the best.. x
Hi Cozicoops. Thanks very much. Happy New Year to you.
Good morning Geoff im sure il try it tmrw . Looks droolishious 😋😋😋😍😍😍👌👌👏👏.. rgds Delilah
HI Delilah, That's great. I hope you enjoy it.
This looks lovely going to try this in a weeks time thank you for sharing this recipe all the best for 2021.
Hi Sally. Thanks very much. I hope you enjoy it. Happy New Year to you too.
Looks very tasty, reminds me of childhood dinners. 😊👍
Hi Beruthiel45. Thanks very much. It does evoke childhood memories for me too.
Great video Geoff. I love all your videos.
Happy New Year to you and your family xx
Hi Lisa,. Thanks very much. I hope you enjoy an Happy New Year too.
Hi dear Geoff,looks so lovely. I must try to find Suet but I have never managed to see it here in the shops. Might try it with Lard. Thanking you for another lovely recipe. Blessings Pat
Hi Patricia, thanks very much. The suet I used had 15% flour in. So if you use lard, add 16 g more flour and maybe use only 94 lard and see how well the dough forms.
@@geoffsbakingblog Will do. I made dumplings with 6O Grams of grated lard instead of suet in stew with red wine and carrots and they were so high and fluffy so I shall do what you said and try it Geoff. Thank you for answering and explaining. Pat
Looks good
Thanks very much.
Thanks I was looking for a baked recipe for this👍
HI Ben. I hope you enjoy it if you make it.
This sounds divine found child hood memories .one I forgot x
Hi Marie. It is a very good dinner, from years gone by. We often forget about them and are then surprised at just how good they taste.
Ive made a few steamed meat puddings but never thought of adding a stock cube, Genius!
HI GreenPedal. It does add some great flavour.
Geoff, I think this technique will be very handy to use leftovers. Thanks!
HI Mary, Yes this would be good for leftovers.
I love this dinner
Me too Liam.
@@geoffsbakingblog you can’t beat the old classic dinners
What flavor stock cube did you use please? Here in Mississippi USA I use Wylers which comes in chicken or beef. I haven't used OXO but I've seen it on Amazon. I've been a subscriber for quite a while and have used your recipes. I really enjoy your channel.
HI Christy. I used beef Oxo cubes, they are very easy to crumble so are perfect for this recipe. But of course any seasoning, or even some dried herbs would work quite well. I am glad you are enjoying the videos.
English kitchen is the best! ❤️🇬🇧
Hi there. Glad you like it.
Been eating Bacon (Rasher) Puddings all my life but never seen one like this before. We always have ours with streaky rashers/sliced onions and white pepper/no oxo tied up in a muslin cloth and boiled in a black pot over a stick fire,proper Gypsy style. We do Meat Puddings the same way and they come out nice and moist,not dry like this. 🤔
I baked it precisely so it wasn't wet and pudding-like, since that is how I like it.
I appreciate it was just a slip of the tongue, but at about 3.23 you said 'yeast' rather than suet, just in case anyone might be confused. Happy New Year, Geoff - and to all your viewers and subscribers! Peter A
Hi Peter. How annoying that is. When recording the ingredients I mentioned yeast and stopped and recorded the suet ingredient again. I didn't even pick up the error you mentioned. I will put a message below the video just to alert viewers. Thanks for letting me know.
@@geoffsbakingblog Hi Geoff. Thanks for taking my comment in the spirit in which it was made. What I didn't say was just how delicious this roly-poly dish looks! Well done, Geoff - your channel is an absolute gem. Best as always, Pete
Over 13 thousand subscribers now. You are on a roll, Geoff. Thanks for the video. I hope you used "proper bacon" like the Two Fat Ladies did. They abhorred the cheaper bacon.
Oh yes, I used real unsmoked bacon, very tasty. Yes the subscriber count is rising. It has slowed down since Christmas, but that is a season thing I think.
High, what temp for the oven?
Hi Sandra. I give the oven temp at 6:08 in the video. 200C/180C Fan/400F. Remember you can always look below the video where I detail the chapters, including 'preheat the oven' and you can also see there a link to the written recipe on my blog.
My mother used to had a sprinkling of sage to enhance the flavour
Hi Floss33450. I think some herbs would be a nice idea.
Think everyone who demonstrates suet pastry for roly-poly rolls the pastry too thinly. Part of the joy of this dish is the suet pastry itself. So, not so thin and perhaps a little less bacon and onion which I always fry along with bacon first. We tend not cook it in a cloth and steam it now because of the cost of gas/electricity. So baking, which is quicker has become the order of the day. In Wartime I used to have this regularly at The British Restaurant.
These were set up in most large Towns in order for workers to get a main meal for a few pence. So Roly-poly and veg plus a pudding would cost around 1shilling and 6 pence.
How times have changed.
Hello Geoff, Your dinner looks delicious! I suppose it would be okay to use vegetable suet in the pastry? ...
My dad would love your bacon and onion roly poly 😁
Thank you, Janet
HI Janet. Thanks very much. Yes vegetable suet works just as well as beef suet. You should make it for your Dad.
Could you make this with bacon and cheese, with or without the onion?
HI Keith. Yes you could add some cheese and omit the onion that would work well. Basically you can add whatever filling you want as long as it isn't too wet.
Thanks Geoff.
Did you use smoked or unsmoked bacon please?
Hi Daniel, I used unsmoked bacon. Either would be fine but my preference is unsmoked, which is more common in the UK. I believe it is much more common to find smoked bacon in North America, and it is usually what I would call streaky bacon there too.
@@geoffsbakingblog Thanks for your reply. I do not live in North America dear Geoff- anything but! I live in Malta and all type of bacon is readily available here. I was thinking of spreading some Bovril (another British staple) onto the pastry prior to putting the bacon and onion instead of crumbling the OXO cubes - Do you thing it would work out? Also, some months ago I spoke to you here and you promised me some recipes using choux pastry! :-)
@@spiteridaniel HI Daniel, Yes a thin layer of Bovril will work very well I think. I do intend to do some choux pastry recipes soon. I just have to pluck up the courage, LOL.
Oh, fancy baking and not steaming - that is a nice twist.
HI Havingalook2. It is very nice baked.
I make mine very similar. However, I must say that I prefer steaming it so that it remains the moisture and all of that suet melts. I finish mine in the oven for the last 5-10 minutes so that it gets a bit of colour.
Hi, Yes I am sure many people prefer to steam it. I don't mind it that way, but I prefer the fully baked method. Either way it tastes good.
Mines in the oven !!!!
Hi Aemon. I hope you enjoy it.
Hiya, followed your recipe to the letter.. baked it in the oven but now wishing I had steamed it. Turned out as dry as a bone on the inside, rock hard pastry on the outside.. had 1 slice from the middle and had to throw the rest... not your fault of course, bit for me, was was too dry, and nothing like as nice as a steamed version!!
HI Micky. I don't know why yours should have been dry like that. When I make it, and I have done it several times, it has always been nice and moist.
Hello. Do you have an Instagram account?
Hi Junecheonsa Sarah. I don't have an Instagram account.
That is exactly how I make this but I steam it because my wife prefers it to be steamed.
HI Chris. I don't mind it either way,
@@geoffsbakingblog I like it either way as well, in fact I after I have steamed it for two hours, I take the foil off and leave the parchment paper on and put it in the oven for thirty minutes, we both get near to what we both want then. I put the roll on a mesh grid in the oven because the base tends to be over done if it is on a baking tray.
This recipe is over 1200 years old
HI Angel Mendez. I don't know how old the recipe is but certainly it was around before I was born, but that is only 72 years.