Non-VegetarianSouth East English cuisine Main Course

Sussex Bacon Pudding

Name: Sussex Bacon Pudding
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: South East English
Ingredients: 250 g Plain flour; 1 tsp Baking powder; 125 g shredded beef suet; 0.5 tsp Fine sea salt; 150 ml cold water; 250 g streaky bacon; 1 large brown onion; 2 tbsp fresh sage leaves; 0.5 tsp Black pepper

Tender suet pastry rolled around savoury bacon, sweet onions, and fragrant sage, gently steamed until rich and satisfying.

🇬🇧United Kingdom· South East England

Prep: 25 min
Cook: 120 min
Total: 145 min
Servings: 4
Difficulty: Medium
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

250 g Plain flour — plus extra for dusting cloth and work surface
1 tsp Baking powder — for a light suet crust
125 g shredded beef suet — chilled
½ tsp Fine sea salt — for pastry seasoning
150 ml cold water — adjust slightly as needed
250 g streaky bacon — derinded and roughly chopped
1 large brown onion — very finely chopped
2 tbsp fresh sage leaves — finely chopped
½ tsp Black pepper — coarsely ground

Equipment

•Large stockpot with lid
•Mixing bowl
•Rolling pin
•Clean cotton pudding cloth or tea towel
•Kitchen string
•Sharp chef's knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 34 g
carbs: 44 g
fibre: 2.5 g
protein: 16 g
calories: 540 kcal

Instructions

1
Whisk the plain flour, baking powder, and fine sea salt together in a large mixing bowl.
2
Stir in the chilled shredded beef suet until evenly distributed throughout the dry flour.
3
Add cold water gradually, mixing with a round-bladed knife until a soft, pliable dough forms.
4
Gather the dough and knead very lightly on a floured worktop until smooth.
5
Roll out the pastry into a neat rectangle roughly one centimetre thick.
6
Scatter the chopped bacon, finely diced onion, and fresh chopped sage evenly across the pastry.
7
Season the filling with coarse black pepper, leaving a two-centimetre border along the edges.
8
Roll the pastry up firmly from the short end to form a tight cylinder.
9
Scald a clean pudding cloth in boiling water, wring out, and dust generously with flour.
10
Wrap the rolled pudding loosely in the cloth and secure both ends tightly with string.
11
Lower into a large pot of boiling water and simmer gently for two hours.
12
Lift out carefully, rest for five minutes, unwrap, and slice into thick rounds.

Chef's tips

Always wrap the pudding loosely in the cloth to give the suet pastry space to expand as it steams. Keep the cooking pot topped up with boiling water from the kettle so the water level never drops below the pudding.

Ingredient substitutions

shredded beef suet → shredded vegetable suet
streaky bacon → unsmoked back bacon rashers
fresh sage leaves → 1 tsp dried rubbed sage

Storage

Store cooled leftover slices in an airtight container in the fridge for up to three days.

Reheating

Wrap slices loosely in greaseproof paper and steam over simmering water for ten minutes until piping hot throughout.

Common mistakes to avoid

•Wrapping the cloth too tightly around the raw dough, preventing the pastry from expanding into a light texture.
•Not flouring the boiled cloth sufficiently, which causes the suet pastry to stick firmly to the fabric.
•Letting the pot boil dry during the lengthy two-hour simmering period.

Serving suggestions

Serve hot with rich onion gravy and steamed seasonal greens.Pair with buttered mashed potatoes and roasted heritage carrots.Enjoy chilled thick slices with English mustard and crusty bread.