Bacon and Onion Suet Pudding

    2 hours 50 minutes

    Try this savoury pudding if you can get hold of good beef suet. I usually serve this with shredded cabbage and mashed potatoes, a real comfort meal!

    45 people made this


    • 2 cups (250g) plain flour
    • 125g beef suet, shredded
    • water to mix
    • 8-10 bacon rashers, fat trimmed
    • 1 onion, diced
    • 1 beef stock cube

    Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

    1. Mix the flour and shredded suet with enough water to form a dough. Roll the dough out quite thinly and then lay the bacon rashers over the dough and sprinkle with onions. Crumble the stock cube and sprinkle it over the top.
    2. Carefully roll up the pastry like you would when making a Swiss roll. Wrap in aluminium foil, making sure to seal very well, and place in a steamer for 2 1/2 hours.

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    Reviews in English (31)


    my mum made bacon and onion pud when I was a child,I am now 54, but she added the chopped bacon and onion to the flour (SR) and suet mixed with water and turned it out onto a floured muslin cloth, tied it up and placed it into a saucepan of gently boiling water,that had a plate in the bottom to stop the cloth from sticking. When it was ready she unwrapped it and cut large slices of the pudding which was light and fluffy on the inside and slightly goey on the outside,it remains one of my family's favourite dishes although these days I put the pudding mixture into a pudding basin.  -  15 Apr 2012  (Review from Allrecipes UK & Ireland)


    Bucks Clanger Suet Pastry 1/2 lb bacon or ham 1 chopped onion 1 med potato pepper Make pastry, roll out, add chopped bacon or ham, onion,cubed potato and pepper. Fold in the pastry to make a large envelope, wrap in greasedproofed paper then foil and steam for about 3 hrs. this has been a staple in Bucks since the WW11. You can add anything you want to it but thats the original "Bucks Clanger".  -  10 Jan 2012  (Review from Allrecipes UK & Ireland)


    My Nan used to make this for me as a child and sadly she passed away 4 years ago without ever passing her recipe on. I was so grateful this has been posted as it tastes EXACTLY how she used to do it!! My boys love it!!! Brought back lots of happy memories too. Definatly a recipe I will be cooking again!! Thank you so much for sharing xxx  -  11 Jan 2012  (Review from Allrecipes UK & Ireland)