A suet pastry roll filled with meat savoury (such as shredded bacon or minced beef) and sweet ingredients (such as apple or currants). Most traditionally steamed or boiled, but also known (Hutchins 1967) to be baked.
Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1846)
No. 65. BACON ROLL-PUDDING.
Boil a pound of fat bacon for half an hour, and then cut it up into thin slices. Peel six apples and one onion, and cut them in slices. Make two pounds of flour into a stiff dough, roll it out thin; first lay the slices of bacon out all over this, and then upon the slices of bacon spread out the slices of apples and the slices of onion; roll up the paste so as to secure the bacon, etc., in it; place the bolster pudding in a cloth, tied at each end, and let it boil for two hours in a two-gallon pot, with plenty of water.
Bacon Pudding - Berkshire
Bacon Pudding - Hampshire
Buckingham Bacon Badger
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