Bacon and Onion Pudding in the Slow Cooker?

Thanks Miep1 your Steak n Mushroom pudding looks lovely!

I've not had bacon and onion roly poly for ages! Might give that a go next or maybe a steak n kidney pudding.

1974cookie It would probably be once in a lifetime right enough - the final nail in our coffin!

Shysal.
How did your bacon and onion Roly Poly go?
Spottysocks has a lot to answer for as we are all craving a Bacon and Onion suet pudding, and I for one am grateful.

Sussex Pond Pudding ! You have made my mouth water
Elegran.
I have been meaning to try that exquisite sounding dessert too for years, and I have still not got round to it either. With the large amount of butter and sugar involved + the suet pastry, it is probably a once in a lifetime treat.?.

spottysocks; I sauted the cubed beef, onion and some garlic in the electric pressure cooker, then added the mushrooms (I used large flat mushrooms instead of kidney, which I loathe!) then deglazed with beef stock (about a pint), cooked on pressure 10 minutes, thickened gravy with a few granules. Then I hauled it out and let it go cold. Lined 2 pint pudding basin with suet pastry, which I added some herbs to, filled with beef and mushroom and some of the gravy - kept the rest for serving. I put the basin on an upturned saucer in the electric pc and set it for 40 minutes. Halfway through cooking I realised I Hadn't covered the top of the basin with pleated greaseproof and was convinced the result would be rubbish. As you can see from the picture, it worked perfectly!!

You have all tempted me! I have bought some suet this morning. I intend to do an oven baked bacon and onion roly poly for a crisp crust. Apparently if I added small dice of potato it would be called a Buckingham Badger!

Make a roll with bacon and onion one end and chopped apple the other and you have a Bedfordshire/Buckinghamshire Clanger.

I wasn't sure whether I quite believed this when MiL remembered these from her childhood. Taken into the fields by farm workers who could have a two course meal at lunch time. However there is a baker in Ampthill (I think) who makes them and DD sometimes picks a couple up and brings them home.

Thank you Elegran

With bacon and onion it is a mains. If you substitute dates or sultanas for the bacon and onion, the same pudding can be for afters.

Wrapping a cooking apple in suet mix (with butter and sugar in the core hole, or with it stuffed with dates or sultanas) and steaming or baking it, can be a good winter pud too.

Then there is Sussex Pond Pudding (pond = moat, here) which I have always meant to try, in honour of my forebears, but have never got round to. The pudding basin is lined with suet mix, and a cut-up lemon, a big lump of butter and plenty of sugar packed into the middle, covered with more suet mix and the whole thing steamed or baked. When cooked it is turned out onto a serving plate. The first cut into the pastry releases the filling to flow round the pud like a moat.

Excuse my ignorance. Is this puddings or mains?

Sounds delicious, but I would cook it in the microwave. 3 minutes to begin with and more if necessary. I always cook dumplings in the microwave before putting them on the top of a stew in the slow cooker for the last half hour.

Miepl, can I ask how you prepared your steak and mushroom pudding? my mum used to put the cubed steak and kidney on the stove top, bring it to the boil and skim off the scum that formed. After about an hour she transferred it to the suet lined pudding basin and steamed it for another 3.5 hours.

I made mine in a 1.2 Litre pudding basin, approx. 2 pints.

If I make it again in the slow cooker I'll definitely try standing it on an upturned saucer.

£are a beautiful steak and mushroom pudding in my electric pressure cooker last week. Don't know if I can affix a photo, but it was the best thing I've eaten all year!

Greyduster My mum's was a roly-poly, too. I've not tasted it in years, I think I will try the slow-cooker version, but with only me to eat it I shall have to make half-quantities..

I remember making this when my children were small (and money was tight) but I made it the way my mother made it, like a jam roly poly. It was delicious. I might try the pudding basin method, but I usually use my pressure cooker for steaming. Never thought of using the slow cooker.

We find its best done in the pressure cooker.

Thank You Spottysocks for the recipe.
Am I right in thinking that is made in a 1 pint pudding basin ?
Try an upturned saucer as a stand at the base of the slow cooker to rest the pudding basin on.
I cannot wait to try it.

Aw shucks I gave my slow cooker to my GD not that long ago-----it was such a large one. That recipe sounds great though. Strange how I'm good at memorizing recipes but not mobile phone numbers. Because it's about food I suppose

Thanks spottysocks! I'll give it a try

It was resting directly on the base of the slow cooker. I do think it may have been over -cooked.

Sorry that was duplicated.

Was the basin resting directly on the the base of the slow cooker or raised up a bit on a rack or some scrunched-up foil? That might make a difference to the crusty bottom.

Was the basin resting directly on the the base of the slow cooker or raised up a bit on a rack or some scrunched-up foil? That might make a difference to the crusty bottom.

I think I prefer the pudding cooked on the stove top, as in the slow cooker it was a bit too crusty for me on the bottom. Maybe it was a bit overcooked. I put in on at 11 am on high and it was ready at 5.30. A lot less steaming up of the windows though and I could go away and leave it for a couple of hours without worrying, I did need to top it up once. Saying that we ate the lot