It has been about 20yrs since I made bacon pudding, I have just followed your recipe. It was lovely, so nice to have some comfort food on a cold evening. I also made a seperate one for my children as they do not like onion, I used someone's suggestion of sage & onion stuffing mix instead and they loved it!
You prolly dont care but does anybody know a trick to get back into an instagram account..? I somehow forgot the login password. I appreciate any help you can offer me!
I used to do deliveries for a security company. I had a long route every day, Crouch End (North London) to Burgess Hill and Haywards Heath, Hove, Brighton, Seaford, then just before Whyteleaf (Croydon) there was a transport cafe on the A22 I think. There they served Bacon and Onion pudding. It would be a rare day when I didn't have that, it was delicious. This was in 1974/5. I remember it well so will do one of those very soon. Thankyou :)
I don't use butter or garlic or oxo cubes in a bacon pudding just bacon and onion cut up and pepper I don't bother weighing the flower make it as I go along and I use a clothe boil for 2hours or 2 and half hours no foil or baking paper
Took your word for it, and gave it a go. Didn’t bake it in the oven though. Result: Superb, moist, full of flavour, beautiful with thick gravy, peas and buttery mash. A little bit messy to make but boy was it worth it. I know it’s a cliche but it was truly just like my Nan made in the 50’s/early 60’s. So glad I found your site. As a matter of interest have you ever done a jam roll poly? Thanks again.
My wife's Grandparents were Romany and this was one of their meals, I'm 52 and she's always talking about this. Brilliant video and looks incredible mate!!!
Vicky Taylor Hi Vicky. You only need the stock cube if you leave the suet pastry thick like I did. It helps to dry the mixture. If you only use one, it won’t be too salty. Thanks for watching and taking the time to comment.
I grew up on bacon pudding. My mother was British as am I. I was taught to fry my onions first till translucent.lots of onions btw and cool them. Then cover you dough with cut up bacon. Top with the cooled onions seasoned and roll up in a pudding cloth (tea towel) tied with string. Boiled in water 1 hour on ach side. Secret is to not lift the lid only to pour in more boiling water to cover. I boil mine in a roast pan. Our whole family including all the grandkids make and love this dish.
Yes my nan use to use a Muslim and steam it in big pot my sister also does this my nan is no longer with us but her food lives on what she taught us god bless u nan 😢xx
Old video, but I absolutely love the amount of engagement you have gotten by adding the stock cube and garlic granules. Did you do it on purpose? Shrewd marketing if you did. In anycase, thank you for showing the process and suggestions for people to springboard off.
Never use garlic powder , butter and Stock cubes in mine, never use tin foil, always use a pudding cloth and tie up with string, in a saucepan in boiling water for 2.5 hours, in fact we just had this for dinner tonight ..
The garlic powder actually worked quite well as fresh garlic only seems to stew inside the pudding. I was pleased with it, but you can add whatever you like really.
Best of British Blackwell I have, I don't have a pudding bowl so I roll it like a Swiss roll and then wrap in greaseproof and tin foil. I sometimes cheat and use a dumpling mix from a packet and add dried herbs to it. Just a little thing I have learned so I don't use too much flour is Lakeland sells this net circle rolling mat that you put your pastry in and zip it up and roll and it stops it sticking to the table.
@@vickytaylor9155 I was wondering if you could use packet dumpling mix as i have some already, also we had it made with mince and onion wrapped in muslin cloths,and ,i had to wash them after! But it was brilliant
Love a bacon pudding, my mum did not like onions so she used dried sage and onion stuffing mix, no stock cube either, but I have tried it and love both versions.
One of my favourite meals, I roll the pastry out on cling film with flour on it of course. Do exactly as he does for the filling and then use the cling film to roll it up, I then transfer the rolled up pudding and put it onto parchment paper (I find that greaseproof paper sticks) parchment paper does not stick. Everything else is just the same.
Very nice, classic pud. A little twist you may want to try is to par-boil the onion to take away a bit of the rawness and then use the cooled onion water in the pastry... luverly! :)
There is a traditional recipe for this. Lightly fry the onions, then the bacon. The only flavouring that you need to add, is a light sprinkle of mace. Please try it. It transforms the dish.
Loulou we had this in school in the 70s with white onion suice dark green cabbage and to scoops of mashed spuds always went up for seconds the chocolate sponge pudding with green mint custard for after was the best got the wife cooking this ext week can't look at this and not have it it looks lush
Thanks for commenting Tony. I have a few methods. Sometimes I make my own stock and reduce it down until it is the consistency I want. But other times I simply use stock cubes and oxo. It really depends on how much time I have. One tip I do have is to add a dash of port to your gravy regardless of how you have made it.
I love this dish. I use to have this when I was in junior school, they called it suet & bacon roll. I absolutely love it. I made some over the weekend I've never used butter in mine, or use water I use milk Instead. I spread marmite (instead of butter) onions as well as the bacon then sprinkle red Leicester cheese to mine, and wrap it in foil and bake in the oven 30mins, it's yuuum scrummy delish😋
Gonna give this a go. Looks right up my street. As a single, inexperienced cook type of guy, could you tell me: 1. Rough thickness of rolled dough, 2. Does it really need the oven, and 3. If yes what temperature? Many thanks. Tim Knight.
Hi Tim. Give it a go and you wont be disappointed. I would say the dough needs to be around 5mm thick. You dont have to finish it in the oven, but it does give the top a lovely crispy texture if you do. If you do use the oven, 180c for 10-15 minutes.
Oh that looks good! This will be perfect in the winter months here in Canada! I will be making this recipe! Very well explained. Super good job with this video! I'll bet it would also be good filled with Kielbasa or some Canadian bacon.
Just came across this. This is my favourite meal ever. My great aunt would always come over for dinner, but having prepared this dish to bring 😂 She old schooled it though, wrapped in a cloth in boiling water. The kitchen would be steaming, but it would be worth the wait. I still make this regularly. I did try the steamer version once, but it clogged it up
I've just made one. I roll mine in non-stick foil that I smear with butter and it's now in my electric steamer Give it another couple of hours then have it with veggies.
Well I have never heard or tasted this and I am a Yorkshire woman who is 71. I had no grandmas living by age of 7 and my mum never cooked. We lived on sandwiches it seems. It looks lovely! I am going to make this. It looks so easy. Thank you for the effort in making the video. I haven't lived have I?
My dad always banged on about how his Nan made an amazing bacon and onion pudding and he hasn’t had one in 30 years so I’m going to make it for him tomorrow so thank you for your recipe much appreciated 😊
Hi Jake. Thanks for taking the time to comment. I really hope your pudding turns out well. Just follow the instructions, be brave and trust yourself and it will be smashing. Its a great, hearty meal and I am sure you will enjoy it as much as your Dad. Very best of luck and let me know how it goes! Feel free to post a picture to my facebook page facebook.com/britishblackwell/
Heey! I know this is an older video but just wanted to say Thank You very much for this great video! (My better half and I had an amazing time laughing about this video because you sound EXACTLY like our Landlord and it just cracked us up!) I’ve made this today and did two separate ones he’s eaten half of one and was stuffed 😂 He loved it! According to him I nailed it. I noticed that the water was a bit too much but not an issue just add more flour! I had loads of fun making this! Thank You Sir!
My great gran and my mum made this but they added leeks and potatoes, leeks and onions partially fried and spuds par pooled then cubed, no oxo though as salt comes from the bacon but yum mate thanks you’ve reminded me how to do it
Peter Nutt Thanks for commenting Peter. Since posting this I have had many people tell me the variations on their dish and I have tried a few myself. They have all been very tasty. I hope it bought back some memories.
Hello mate, I hope you’re all well. We don’t have a steamer so I’ve just put it over a pan of water and wait 🤞 . Once again thank you. I’ll let you know how it turns out 👍
Thanks Lee. Just remember that everything depends on your taste. If you want to throw some garlic and chilli in there, just do it. Its all about experimenting!
I use clean film and foil and put it in the oven on a tray and rack. Put the pudding on the rack and fill the tray with watter. Also I cook the bacon first let it cool then it only takes about 1 houre in the cooker . Good vid tho another way to do it
@@juliapom9115 It takes much more effort to make negative comments than it does to just say nothing Julia. Sometimes you should consider doing the later.
Best of British Blackwell the fact is that I believe hygiene is very important, but this doesn’t mean I won be trying your receipt, because I dearly remember my grandmother making it, so I’ll be giving it a go.
@@susanlloyd3032 I appreciate that. I hope that one of the things that comes across in my videos is just how clean and tidy I like to keep things. I wash my hands constantly as a matter of habit and am happy that my food is made in as clean a fashion as possible. I dont take my ring off because it is hard to get off. I hope you enjoy making the dish as much as I did.
@@46joe yes you're right it is but remember my dad orso saying it's a clanger I suppose it's depends on which bit of Oxfordshire your from thanck you for reminding me.
@@BestofBritishBlackwell I'm a cook, I used to make it for a private care home...I loved making old fashion dishes for them...hardly anyone bothers anymore xx
My Nan used to make a plain version of this - just Bacon, but always made a "somerset pudding" to follow ( spotted dick, but served with a layer of butter, then brown sugar and finished with a good shake of Nutmeg) - truly fabulous !!!
I am not sure you will ever find a well presented Bacon and Onion Suet Pudding mate. If you want decent presentation over decent taste, this channel is probably not for you.
Stock should have been added to pastry water and no extra salt. Meat and onions are prefryed before adding. Also no butter as suite is fat. Too tightly rolled.
It has been about 20yrs since I made bacon pudding, I have just followed your recipe. It was lovely, so nice to have some comfort food on a cold evening.
I also made a seperate one for my children as they do not like onion, I used someone's suggestion of sage & onion stuffing mix instead and they loved it!
My mum use to wrap it in a clean tea towel and boil it, Some times had a jam roly poly with custard for afters. Yes all suet, but it was great.
Oh yes I remember having this lovely recipe in my young days and it was so delicious with mashes potatoes and cabbage, loved it very much
You prolly dont care but does anybody know a trick to get back into an instagram account..?
I somehow forgot the login password. I appreciate any help you can offer me!
@Jabari Jaxton instablaster :)
I used to do deliveries for a security company. I had a long route every day, Crouch End (North London) to Burgess Hill and Haywards Heath, Hove, Brighton, Seaford, then just before Whyteleaf (Croydon) there was a transport cafe on the A22 I think. There they served Bacon and Onion pudding. It would be a rare day when I didn't have that, it was delicious. This was in 1974/5. I remember it well so will do one of those very soon. Thankyou :)
Have this on a weekly basis now. Perfect body warmer in this cold miserable weather. Impossible to mess it up. Superb, thank you.
Thank you.
At the grand age of 58 I’ve never made a bacon pudding!! But I’m going to save this video and try you make it look super simple thank you ❤
I don't use butter or garlic or oxo cubes in a bacon pudding just bacon and onion cut up and pepper I don't bother weighing the flower make it as I go along and I use a clothe boil for 2hours or 2 and half hours no foil or baking paper
Took your word for it, and gave it a go. Didn’t bake it in the oven though. Result: Superb, moist, full of flavour, beautiful with thick gravy, peas and buttery mash. A little bit messy to make but boy was it worth it. I know it’s a cliche but it was truly just like my Nan made in the 50’s/early 60’s. So glad I found your site. As a matter of interest have you ever done a jam roll poly? Thanks again.
So glad it worked out for you Tim. I have made a jam roly poly before. But I haven’t filmed it. It’s a similar process really.
My wife's Grandparents were Romany and this was one of their meals, I'm 52 and she's always talking about this. Brilliant video and looks incredible mate!!!
Thank you. Very kind words.
I have never used butter or a stock cube but......am certainly going to try it this way. Nice recipe. Thank you 🙂
I cut my bacon and onion up really finely when I make it and I have never done the stock cube as I would have thought it too salty given the bacon.
Vicky Taylor Hi Vicky. You only need the stock cube if you leave the suet pastry thick like I did. It helps to dry the mixture. If you only use one, it won’t be too salty. Thanks for watching and taking the time to comment.
soak the bacon in water for few mins first
@@jackiewhite620190
The following morning..........slice any leftover......and fry it for breakfast....Amazing
I grew up on bacon pudding. My mother was British as am I. I was taught to fry my onions first till translucent.lots of onions btw and cool them. Then cover you dough with cut up bacon. Top with the cooled onions seasoned and roll up in a pudding cloth (tea towel) tied with string. Boiled in water 1 hour on ach side. Secret is to not lift the lid only to pour in more boiling water to cover. I boil mine in a roast pan. Our whole family including all the grandkids make and love this dish.
I still use the tea towl instead off the foil
Yes my nan use to use a Muslim and steam it in big pot my sister also does this my nan is no longer with us but her food lives on what she taught us god bless u nan 😢xx
Thanks for your comment Louise. My Nan's memory lives on in the food she taught me to cook too. I learned everything I know from her.
Thanks very much for your prompt response. Much appreciated.
Old video, but I absolutely love the amount of engagement you have gotten by adding the stock cube and garlic granules. Did you do it on purpose? Shrewd marketing if you did.
In anycase, thank you for showing the process and suggestions for people to springboard off.
Not at all. My Nan used to do it. She also used to add a stock cube to tinned tomatoes. Adds a lovely flavour.
Looks amazing, I'm going to be cooking this. Nice one 👍🏴
Never use garlic powder , butter and Stock cubes in mine, never use tin foil, always use a pudding cloth and tie up with string, in a saucepan in boiling water for 2.5 hours, in fact we just had this for dinner tonight ..
The garlic powder actually worked quite well as fresh garlic only seems to stew inside the pudding. I was pleased with it, but you can add whatever you like really.
Well done cloth like my mum used to
It was my favourite meal my Gran made. She always served it with cauliflower cheese, boiled potatoes and gravy with carrots. Yum.
Vicky. That sounds amazing. Have you tried making it yourself?
Best of British Blackwell I have, I don't have a pudding bowl so I roll it like a Swiss roll and then wrap in greaseproof and tin foil. I sometimes cheat and use a dumpling mix from a packet and add dried herbs to it. Just a little thing I have learned so I don't use too much flour is Lakeland sells this net circle rolling mat that you put your pastry in and zip it up and roll and it stops it sticking to the table.
@@vickytaylor9155 I was wondering if you could use packet dumpling mix as i have some already, also we had it made with mince and onion wrapped in muslin cloths,and ,i had to wash them after! But it was brilliant
My gran made it too .loved it ...still do. But Garlic ? my gran would not have known what Garlic was..... Leave it out !
Love a bacon pudding, my mum did not like onions so she used dried sage and onion stuffing mix, no stock cube either, but I have tried it and love both versions.
I put mine in an old shirt sleeve & boil for 2 and half hours.
One of my favourite meals, I roll the pastry out on cling film with flour on it of course. Do exactly as he does for the filling and then use the cling film to roll it up, I then transfer the rolled up pudding and put it onto parchment paper (I find that greaseproof paper sticks) parchment paper does not stick. Everything else is just the same.
In Lancashire they have "rag pudding" and it has steak and gravy or mince and gravy in it.
I used to love this as a child but I’ve never made my own.
Wey heyy good ole rasher pudding, my lot gunna b havin this 4 tea tnite, 👍🇬🇧
This was easy to make following instructions and it tasted amazing .
Annette Karim thank you.
My mum uses plain flour not self raising still turns out delious and she never uses oxo garlic granules or butter in hers just onion and bacon
Because you steam this pudding, it does not really matter what flour you use. My Nan would probably have used whatever flour she had to hand.
My nan always served it with white sauce :) I just got some suet. Going to make it this coming weekend
My absolute favorite meal of all time,my Mum used to make it all the time,leave the garlic out though
Very nice, classic pud.
A little twist you may want to try is to par-boil the onion to take away a bit of the rawness and then use the cooled onion water in the pastry... luverly! :)
Great idea, I will give that a go. Thank you!
What a brilliant idea, I will certainly try that.
There is a traditional recipe for this. Lightly fry the onions, then the bacon. The only flavouring that you need to add, is a light sprinkle of mace. Please try it. It transforms the dish.
My Nan use to make this bacon pudding we call it’s a Romany dish 😍😋xx
Loulou we had this in school in the 70s with white onion suice
dark green cabbage and to scoops of mashed spuds always went up for seconds the chocolate sponge pudding with green mint custard for after was the best got the wife cooking this ext week can't look at this and not have it it looks lush
Burt, you must let me know how your Mrs got on making it!
Proper romany grub u ain't wrong
Excellent video. How do you make your Gravy please as it looks delicious. Thanks Tony.
Thanks for commenting Tony. I have a few methods. Sometimes I make my own stock and reduce it down until it is the consistency I want. But other times I simply use stock cubes and oxo. It really depends on how much time I have. One tip I do have is to add a dash of port to your gravy regardless of how you have made it.
I love this dish. I use to have this when I was in junior school, they called it suet & bacon roll. I absolutely love it. I made some over the weekend I've never used butter in mine, or use water I use milk Instead. I spread marmite (instead of butter) onions as well as the bacon then sprinkle red Leicester cheese to mine, and wrap it in foil and bake in the oven 30mins, it's yuuum scrummy delish😋
Sounds great!
My greatnan Sharpe made an awesome bacon pudding.
Gonna give this a go. Looks right up my street. As a single, inexperienced cook type of guy, could you tell me: 1. Rough thickness of rolled dough, 2. Does it really need the oven, and 3. If yes what temperature? Many thanks. Tim Knight.
Hi Tim. Give it a go and you wont be disappointed. I would say the dough needs to be around 5mm thick. You dont have to finish it in the oven, but it does give the top a lovely crispy texture if you do. If you do use the oven, 180c for 10-15 minutes.
Oh that looks good! This will be perfect in the winter months here in Canada! I will be making this recipe! Very well explained. Super good job with this video! I'll bet it would also be good filled with Kielbasa or some Canadian bacon.
Thanks for the feedback. This recipe works very well with all kinds of meat, especially anything smoked. Do please let me know how your cook goes!
@@BestofBritishBlackwell I will! Thank you : )
Just came across this. This is my favourite meal ever. My great aunt would always come over for dinner, but having prepared this dish to bring 😂
She old schooled it though, wrapped in a cloth in boiling water. The kitchen would be steaming, but it would be worth the wait.
I still make this regularly. I did try the steamer version once, but it clogged it up
It is a great dish. Im glad it bought back a few memories.
I've just made one. I roll mine in non-stick foil that I smear with butter and it's now in my electric steamer Give it another couple of hours then have it with veggies.
I made it today, it's in the steamer right now. 2 hours to go, which is great, I can get on with my decorating! Thanks for the video.
I hope it turns out well!
@@BestofBritishBlackwell wish I could share a photo with you, it turned out excellent. Thanks!
@@thomasmezei3231 Do glad to hear it. Email me one if you can. I love seeing people's results.
@@BestofBritishBlackwell oh I would but can't find the email anywhere. Made some good pics too.
@@thomasmezei3231 bestofbritishblackwell@gmail.com Where are you based?
Well I have never heard or tasted this and I am a Yorkshire woman who is 71. I had no grandmas living by age of 7 and my mum never cooked. We lived on sandwiches it seems. It looks lovely! I am going to make this. It looks so easy. Thank you for the effort in making the video. I haven't lived have I?
Joanne. Thanks for taking the time to comment. Do give it a go and let me know how you get on. It is really worth it!
me nan use to use left overs from boiled bacon .. think it was war rations dish too?
My dad always banged on about how his Nan made an amazing bacon and onion pudding and he hasn’t had one in 30 years so I’m going to make it for him tomorrow so thank you for your recipe much appreciated 😊
Hi Jake. Thanks for taking the time to comment. I really hope your pudding turns out well. Just follow the instructions, be brave and trust yourself and it will be smashing. Its a great, hearty meal and I am sure you will enjoy it as much as your Dad. Very best of luck and let me know how it goes! Feel free to post a picture to my facebook page facebook.com/britishblackwell/
Did his nan boil it in a cloth
Heey! I know this is an older video but just wanted to say Thank You very much for this great video! (My better half and I had an amazing time laughing about this video because you sound EXACTLY like our Landlord and it just cracked us up!) I’ve made this today and did two separate ones he’s eaten half of one and was stuffed 😂 He loved it! According to him I nailed it. I noticed that the water was a bit too much but not an issue just add more flour! I had loads of fun making this! Thank You Sir!
Acacia S Thank you for the lovely comment. I really appreciate the feedback.
My great gran and my mum made this but they added leeks and potatoes, leeks and onions partially fried and spuds par pooled then cubed, no oxo though as salt comes from the bacon but yum mate thanks you’ve reminded me how to do it
Peter Nutt Thanks for commenting Peter. Since posting this I have had many people tell me the variations on their dish and I have tried a few myself. They have all been very tasty. I hope it bought back some memories.
Hello mate,
I hope you’re all well.
We don’t have a steamer so I’ve just put it over a pan of water and wait 🤞 .
Once again thank you.
I’ll let you know how it turns out 👍
Absolutely amazing 👍the wife and I loved it
We used to cook it in a cloth
Thank you I'll be trying this from your recipe as I've forgotten my nan's and haven't had it in years.
Thanks Lee. Just remember that everything depends on your taste. If you want to throw some garlic and chilli in there, just do it. Its all about experimenting!
Thank you .
My mum used to make those but she called it a bacon jack
in buckinghamshire we put potato in as well and boil it in a cloth its called a bacon badger
I must try sticking some potato in their too, sounds lovely. Thanks for the comment.
Baking parchment paper is better to use as grease proof paper sticks. Looks lovely!
I will try that in future Lyn. Thanks for watching and commenting.
grease proof and parchment are one of the same thing its a USA translation or even regional thing like car bonnet and hood
My sister adds mushrooms,leave the oxo and garlic out. You need gallons of gravy no need for the oven though
I use clean film and foil and put it in the oven on a tray and rack. Put the pudding on the rack and fill the tray with watter. Also I cook the bacon first let it cool then it only takes about 1 houre in the cooker . Good vid tho another way to do it
Hi Chris. Yes, a few different ways of doing this. They all taste great though. Thanks for commenting.
Suet...mmmm I got in awful strife from Mum for eating pieces of crispy suet while she was rendering many years ago.
omg looks Delicious can't wait to try it! wish i had that steamer
Thanks for the comment. The steamer is a very cheap model from my local cooking shop.
@@BestofBritishBlackwell I made it in my Bamboo Steamer LOL IT was a HUGE HIT !!
oshbaaya great stuff! Glad you liked it.
Don't you have to leave room when tying it up to expand? It was tied very tightly.
You do need a bit of room. But not much. That is why I leave the fold on top of the grease proof paper.
My nan made it with boiled bacon
MsDisney1111 Works just as well with boiled bacon. You can also use gammon and ham. Lovely dish!
Am I ever grateful that subs were provided the echo from your voice was almost impossible.
On top of which, I am my grandmother and there is no way I would call this a steamed suet pudding it is a steamed roly poly.
@@juliapom9115 It takes much more effort to make negative comments than it does to just say nothing Julia. Sometimes you should consider doing the later.
having this tonight
Chris Chris Do let me know how it goes.
You should take rings off when your making pasty or handling food
If I were cooking for guests or strangers, I would. But not when cooking for myself.
You should set an example!
@@susanlloyd3032 If that is the only criticism of this video, I will take that.
Best of British Blackwell
the fact is that I believe hygiene is very important, but this doesn’t mean I won be trying your receipt, because I dearly remember my grandmother making it, so I’ll be giving it a go.
@@susanlloyd3032 I appreciate that. I hope that one of the things that comes across in my videos is just how clean and tidy I like to keep things. I wash my hands constantly as a matter of habit and am happy that my food is made in as clean a fashion as possible. I dont take my ring off because it is hard to get off. I hope you enjoy making the dish as much as I did.
YUM!
There's no garlic in a clanger....... my mum would have your guts for gaiters!! 🌹😂
I have no idea what a clanger is. This is a suet pudding.
This is a real posh one. Looks lovely tho
Thank you.
It's called a bacon clanger any originates from Banbury Oxfordshire
Thanks for commenting.
I know it as a " Bacon Jack"
@@46joe yes you're right it is but remember my dad orso saying it's a clanger I suppose it's depends on which bit of Oxfordshire your from thanck you for reminding me.
Just need plenty of white pepper and parsley
Sounds good Jay. Do you make this?
@@BestofBritishBlackwell I'm a cook, I used to make it for a private care home...I loved making old fashion dishes for them...hardly anyone bothers anymore xx
That is true. If people like us dont keep these recipes alive, they risk being lost which is a huge shame!
Better cooked in cloth and the veg I would go for split peas .
I wouldn't say better cooked in cloth. But certainly more traditionally.
yum!!!!
My Nan used to make a plain version of this - just Bacon, but always made a "somerset pudding" to follow ( spotted dick, but served with a layer of butter, then brown sugar and finished with a good shake of Nutmeg) - truly fabulous !!!
Sounds lovely. Is this something that you make now?
Steak and kidney roly poly please.
I will give it a go!
Best of British Blackwell magic, thank you.
Best of British Blackwell thank you, can’t ask more than that, you are a gem.
Basically it's a bacon n onion pie never put a bacon pudding in a oven always boiled in a big pot
Lisa Wooward Our recipes clearly vary. Thanks for commenting.
Why garlic being put in it . I don't understand why change it . Jamie Oliver messes up most old traditions .
It’s just something I like to add. But my Nan would never have added it.
Gordon Ramsay you ain’t……..
Oh. How disappointing. And there was me thinking I really had a chance.
And it's not meant to go in the oven
Well mine did and it turned out lovely!
Make a beef pudding it’s a 100x better
Ive not tried it with Beef before, but will give it a go. What is the best cut of Beef to use?
ya wanna cook the fat out of the bacon and put some stuffin in it bit of hurbs and some leeks
Good job this is a rustic dish because you fucking butchered that. 😂
I am not sure you will ever find a well presented Bacon and Onion Suet Pudding mate. If you want decent presentation over decent taste, this channel is probably not for you.
@@BestofBritishBlackwell I'm talking about your prep.
@@psbrayshaw Ok. What about the prep did you not enjoy?
That's not the way to make this pudding just use bacon onion and mixed herbs no butter or meat cubes needed
Might not be how you make yours, but it is how I make mine. The world would be a very boring place if we all did things exactly the same.
Sorry mate your recipe is not right. You would never use garlic or oxo in bacon and onion pudding
I think I say in the video that my Nan wouldnt have done either. However, without it, it is bland and tastes of nothing. My version is much better!
Stock should have been added to pastry water and no extra salt.
Meat and onions are prefryed before adding. Also no butter as suite is fat. Too tightly rolled.
Catherine Kennedy Wow. I did everything so wrong and it still turned out so great!
@@BestofBritishBlackwell 😂😂
One can achieve the same results with about half the disposable waste as shown here.
ed zmuda I do look forward to seeing your video of that.