Bacon Pudding Cooked In Oven at Ebony Windsor blog

Bacon Pudding Cooked In Oven. Drain the bacon and place into a bowl to cool. Place on a greased and floured baking tray in the centre of a preheated oven at 200 degrees for 40 mins to 1 hour untill golden brown. Heat the oven to 200c/180c fan/400f/gas mark 6. Roll out dough into a large rectangle. Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly. If too sticky add a little flour until you could roll the dough out. Add a couple of tablespoons of water. Cut the bacon into pieces, about an inch square (doesn’t have to be too precise, larger or smaller, is fine. Put the flour, suet and salt into a large mixing bowl and mix. Gently fry the bacon, just enough to allow any excess liquid out. Now roll up the cloth in an oblong shape, like a swill roll, and tie the two ends closed with elastics. Roll out the dough to a rectangle shape the same width as the pudding sleeve about 1/4 “ thick. From the narrow end roll up into a sausage. Cover the rolled out dough in a layer of onion and bacon. Add flour to the muslin cloth and roll out your pastry.

Preheat the oven to 200c/180c fan/400f. Heat the oven to 200c/180c fan/400f/gas mark 6. Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly. Drain the bacon and place into a bowl to cool. Don’t fry any longer than needed for the liquid to be released. Add flour to the muslin cloth and roll out your pastry. Mix together, flour, suet, salt and water to form a dough. Cover the rolled out dough in a layer of onion and bacon. Now add your sliced bacon and onions, tossed with some flour, salt, and pepper, and the beef suet and spread it evenly on the dough. Now roll up the cloth in an oblong shape, like a swill roll, and tie the two ends closed with elastics.

How to Cook Bacon in the Oven 🥓 Jumping Pumpkin

Bacon Pudding Cooked In Oven Slice the onion thinly and cut the bacon into bite size pieces. Now add your sliced bacon and onions, tossed with some flour, salt, and pepper, and the beef suet and spread it evenly on the dough. Don’t fry any longer than needed for the liquid to be released. Add flour to the muslin cloth and roll out your pastry. Cut the bacon into pieces, about an inch square (doesn’t have to be too precise, larger or smaller, is fine. Cover the rolled out dough in a layer of onion and bacon. If too sticky add a little flour until you could roll the dough out. Now roll up the cloth in an oblong shape, like a swill roll, and tie the two ends closed with elastics. From the narrow end roll up into a sausage. Place the bacon into a frying pan and gently fry to release any excess liquid. Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge. Roll out dough into a large rectangle. Mix suet and flour together in a bowl and using your fingers rub the suet into the flour then gradually add enough cold water to bring together into a dough. Place the flour, suet and salt into a large bowl and stir to combine. Preheat the oven to 200c/180c fan/400f. Heat the oven to 200c/180c fan/400f/gas mark 6.