Bacon & Onion Roly Poly, a classic British dish, is a savory rolled suet pudding filled with bacon and onions.
The Bacon and Onion Roly Poly has a rich history rooted in British culinary tradition. This dish is a variant of the classic suet pudding, a staple in British cuisine for centuries.
Suet puddings date back to medieval times in England. Initially, they were primarily sweet puddings made with suet (a type of animal fat), flour, and various fillings. Over time, savory versions became popular.
19th Century and Industrial Revolution:** The savory Roly Poly gained popularity during the 19th century, especially among the working classes. The Industrial Revolution saw many people working long hours in factories, and dishes like the Roly Poly were filling, economical, and relatively easy to prepare. It could be cooked alongside a main meal in the oven or steamed, making it convenient.
Bacon and onion became a common filling due to their availability and affordability. Pork was a widely consumed meat in Britain, and onions were a staple in the diet, making this combination accessible to the masses.
During both World Wars, when rationing was in place, dishes like the Bacon and Onion Roly Poly were practical as they could be made with rationed ingredients and still provide a hearty meal.
In its various forms, the Roly Poly has been immortalized in British culture, appearing in literature and songs. It's a dish that speaks to the resourcefulness and simplicity of traditional British home cooking.
While not as commonly made in modern kitchens due to changing dietary preferences and the availability of a wider variety of foods, the Bacon and Onion Roly Poly remains a classic dish that represents a significant part of British culinary history.

With its humble origins and satisfying nature, this dish is a testament to traditional recipes' adaptability and enduring nature through changing times.

👇 RECIPE BELOW

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:

- For the Dough:
- 250g self-raising flour
- 120g shredded suet https://amzn.to/47ABlrt
- 120 ml water
- A pinch of salt
-Milk wash

- For the Filling:
- 300g bacon bits or 8 rashers of bacon, chopped
- 1 large onion, finely chopped
- Pepper to taste

Oven cook
160 c 320 f - air fryer fan assisted
180 c 350 f - Conventional
50-60 mins

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I use a HYSapientia 24L Air fryer oven
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Vegetable Shortening: This is the best alternative for suet, especially for vegetarian options. It can be substituted in a 1:1 ratio for suet. For better results, freeze and grate the shortening before use to replicate suet's consistency.



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