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Bacon Badger

Hot and warming, this is a savoury version of jam rolly polly. Using some of our fantastic herbs.

Ingredients for pastry:

225gm (8 oz) self-raising flour

2.5ml (1/2 level tsp) salt

100gm (4 oz) shredded suet

About 150ml (1/4 pint) chilled water

Method for pastry:

1. Mix flour, salt and suet together in a bowl

2. Using a round bladed knife stir in enough water to give a light, elastic dough.

Knead very lightly until smooth.

3. Roll out to a 5mm (1/4 inch) thickness and use as required.

4. Steaming or boiling roly-poly puddings takes about 2-4 hours depending on filling and size.

Using the suet crust pastry you can make up the bacon badger as follows:

Ingredients and method for filling:

Enough bacon cut into pieces to cover pastry

1 large onion chopped

Herbs to your liking, Mixed Herbs or Herbe de Provence are good ones to use

1 beaten egg

It's basically a savory version of jam roly-poly using bacon bits, herbs and chopped onions but you could really add anything you like to vary it.

Roll out the pastry to an oblong shape about 23 x 25 cm (9 x 11 inches) Use the beaten egg to seal the filling to the pastry and seal the edges. Spread out the bacon bits, chopped onion, herbs to your liking over the pastry. You want enough to be able to taste but not too thick because you are going to roll the pastry up like a swiss roll.

You can either wrap the roll in greaseproof paper and then a clean muslin sheet/cotton sheet or wrap in greased tinfoil. Allow room for expansion but seal edges well as you are going to steam for 1 ½ - 2 hours.

Remove from foil and serve with vegetables of choice.