Crispy Baked Bacon Pudding (No Steaming Required!)

I was craving bacon pudding the other day & couldn’t be bothered with the whole steaming situation, so I decided to bake it instead. This bacon and onion pudding comes out with the most incredible golden crust! We’ve got smoky bacon, soft onions, a lovely suet pastry for that nostalgic flavour. My Fluffy Yorkshire Puddings recipe is another one to try if you love a retro British bake!

Why you’ll love this recipe

Here is why this crispy bacon and onion suet pudding is going to become a staple in your kitchen:

• The perfect crust: The egg wash and uncovered final bake gives the bacon pudding a crisp exterior that steamed versions just don’t have. And the combination of streaky bacon & onions wrapped in a rich suet pastry is pure nostalgia. 
• Quick & easy: Unlike traditional methods that require hours of boiling, baking the bacon roly poly in foil cuts out all the stressful pot-watching. Pair it with this easy Cheesy Mashed Potatoes and you’re set!
• Meal prep friendly: Make the filling ahead, assemble on the day, or freeze slices individually. Like my Slow Cooker Chilli Con Carne, my bacon pudding recipe works hard for you across the week!

If you have leftover bacon, consider making Creamy Bacon Pasta, Roasted Brussels Sprout Pasta, or Mexican Chicken Salad with Roasted Corn & Bacon.

Ingredients

A few things make or break this bacon pudding:

• Streaky bacon: Streaky is the right choice for bacon suet pudding because the fat renders into the filling as it bakes, keeping everything moist and deeply flavoured. Back bacon works as a swap but you lose some of that richness.
• Suet: Beef or vegetable suet is what gives the pastry that light, almost flaky texture that makes old fashioned bacon pudding so good. Butter won’t do the same thing here, suet is genuinely worth buying.
• Self-raising flour: Self-raising flour gives the pastry lift and a tender crumb without any extra effort. If you’ve only got plain flour, add two teaspoons of baking powder and you’re sorted. Use it to make this versatile Flatbread Recipe too.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

You can definitely play around with this bacon pudding recipe:

• Add cheese: Some mature cheddar scattered over the filling before rolling melts into the bacon and onion roll beautifully. It’s a great way to use up the cheese drawer too, like my Tagliatelle Carbonara.
• Add leeks or potato: Swap one onion for sautéed leeks or grate in some squeezed-out potato for a heartier fill. The potato soaks up the bacon fat in this bacon and onion roly poly in the best way.
• Make it sweet & savoury: A thin layer of caramelised onion chutney or apple sauce spread over the dough before the filling goes on is really unexpected but SO good. It reminds me of my sweet-and-savoury Devilled Sausages.

How to Make the Best Bacon Pudding

Step 1: Heat olive oil in a frying pan over medium-high heat, then add the bacon, sliced onions, and a generous amount of black pepper.

Step 2: In a large bowl, mix together the self-raising flour, suet, salt, and pepper.

Step 3: Gradually add water to the dry ingredients and mix until a soft dough ball forms, then turn it out onto a lightly floured surface.

Step 4: Roll the dough out into a flat rectangle roughly 30x25cm.

Step 5: Fry the bacon and onions until the bacon is slightly crisp and the onions are tender, then remove from the heat and set aside to cool.

Step 6: Move the rolled dough to a parchment-lined baking tray and spread the cooled bacon and onion mixture evenly across it, leaving a 2cm border around the edges.

Step 7: Tightly roll the dough from the shorter end into a neat log shape to enclose the filling.

Step 8: Brush the outside entirely with beaten egg, cover gently with foil, and bake at 180°C fan for 35 minutes. Remove the foil, brush with remaining egg wash, and bake for another 30 minutes until golden.

If you want something comforting on the side, try my Caramelised Onion Gravy, Leek and Potato Soup, or Braising Steak with Gravy.

Why Baking Bacon Pudding is Better Than Steaming

Traditional bacon onion pudding is usually steamed for hours, which means constant checking and a very soft, pale exterior with no crust to speak of. Baking solves both problems at once.

We use the foil for the first half of the cook, trapping moisture inside so the pastry steams gently and stays light. Pull the foil off for the second half with an egg wash and the outside turns golden and crisp in a way a steamer basin just can’t give you.

Serving Suggestions

This bacon roly poly recipe is hearty enough to be a meal on its own but really good with something to pour over it or with something green on the side. A nice, rich gravy is non-negotiable in my house whenever I make bacon pudding.

Try it with:

• Roasted Tenderstem Broccoli
• Buttered Sautéed Leeks
• Honey-Roasted Carrots & Parsnips
• Slow Cooker Gammon Joint
• Sausage Tray Bake

Leftover Storage and Reheat Instructions

Bacon and onion suet roll keeps really well and is brilliant for next-day lunches straight from the fridge.

Refrigerator: Cool the bacon pudding completely then store in an airtight container or wrapped in foil. It’s good for up to 4 days.

Freezer: Wrap individual slices in cling film and freeze for up to 3 months. Thaw overnight in the fridge before reheating. This bacon and onion suet pudding recipe freezes super well.

Reheat: Pop it in the oven at 180°C for 10-15 minutes to keep the crust crisp.

Recipe FAQs

If you need something sweet to follow, try my Lemon Drizzle Cake, Soft Flapjack Recipe, or Peanut Butter Rice Krispie Treats.