This Bacon and Onion Pudding is a lovely comfort food made in the slow cooker using simple ingredients like self-raising flour, beef suet, streaky bacon, onions, and beef stock cubes.

To make Bacon and Onion Pudding in your slow cooker or crockpot, simply roll the dough, layer it with bacon and onions, and cook it on low for 6-8 hours until it’s perfectly tender and flavorful.

Now, isn’t this just the kind of dish that makes you want to cancel all plans, put on some comfy socks, and just dig in? Drop a comment below if you try it, and let’s chat about your cozy cooking adventures!

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Slow Cooker Bacon And Onion Pudding Ingredients

• 200 grams of self-raising flour
• 110 grams of beef suet
• 200 milliliters of cold water
• 1 large onion, thinly sliced
• 10-12 rashers of streaky bacon
• 1 beef stock cube
• 1 tablespoon of butter, melted
• Freshly ground black pepper, to taste

How To Make Slow Cooker Bacon And Onion Pudding

1. Combine Flour and Suet: Mix the self-raising flour and beef suet in a large bowl to start, and gradually add cold water to form a pliable dough.
2. Adjust Dough Consistency: Continue mixing, add more flour if the dough becomes too sticky until you can easily roll out the dough.
3. Prepare for Rolling: Lay a sheet of tin foil out, put a sheet of greaseproof paper on top, and roll the dough out to the thickness of a pound coin.
4. Brush with Butter: Once you roll out the dough, brush the top of it evenly with melted butter to add flavor and moisture.
5. Layer Ingredients: First, season the dough with freshly ground black pepper. Then, distribute the thinly sliced onions evenly. Follow it with a crumbled beef stock cube and layer bacon on top.
6. Roll the Pudding: Roll the dough tightly from one end to the other carefully, use the paper to aid the rolling process, and secure the ends to maintain its shape.
7. Cook in Slow Cooker: Put two large foil balls in the slow cooker, pour boiling water around them, and set the rolled pudding on the balls; let it cook on low for 6-8 hours or you can steam it for 2.5 hours as an alternative.

Can I use a different type of flour instead of self-raising flour?

Yes, you can substitute self-raising flour with all-purpose flour combined with baking powder. For every cup of all-purpose flour, add 1.5 teaspoons of baking powder and 0.5 teaspoons of salt to mimic self-raising flour.

Can I prepare this pudding ahead of time?

Yes, you can prepare the dough and assemble the pudding a day in advance. Keep it wrapped in the fridge, then cook as directed the next day.

Recipe Tips

• Be sure to be consistent: To get the right dough consistency, slowly add the water while working, and only add more flour if the dough gets too sticky.
• Keep from sticking: Make sure that the greaseproof paper and tin foil under your dough are both well greased before you roll it out. This will keep the pudding from sticking while it’s cooking.
• Make flavors better: If you want the flavors to go deeper, you could sauté the onions in a little butter or oil before adding them to the dough. This will brown the onions and make the whole thing taste better.
• Make sure it’s done: If you want to be sure the pudding is done, check it after 6 hours. It should be hard and set. If not, keep cooking for up to two more hours.

Recipe Variations

• Change the meat: Rather than streaky bacon, try adding pieces of ham or chorizo to the pudding to change up the taste.
• Twist for vegetarians: Instead of bacon, use layers of seasoned mushrooms and spinach to make a meatless version.
• Gluten-Free Choice: For people who are sensitive to gluten or have celiac disease, use gluten-free self-raising flour. Aside from the stock cube, make sure that all the other items are also gluten-free.
• Add some spice: Chopped fresh herbs or a pinch of smoked paprika or crushed red pepper can be added to the dough to give the pudding a little kick and a bright color.

What To Serve With Bacon And Onion Pudding

When I make Bacon and Onion Pudding, I like to serve it with hearty, rustic sides like mashed potatoes, Greek Green Beans, glazed carrots, a crisp garden salad, and some chunky apple sauce.

You can also pair it with buttered peas and sautéed mushrooms for a well-rounded meal.

How To Store Leftover Bacon And Onion Pudding

In The Fridge:

To keep leftover Bacon and Onion Pudding fresh, wrap it tightly in aluminum foil or store it in an airtight container. Place it in the refrigerator, where it will stay good for up to 3 days. Always ensure it’s cooled to room temperature before refrigerating.

In The Freezer:

This dish doesn’t freeze well due to the suet and bacon components, which can become quite grainy and lose texture when frozen and thawed. It’s best enjoyed fresh or stored in the refrigerator as described.

How To Reheat Leftover Bacon And Onion Pudding

To reheat your leftover Bacon and Onion Pudding, place it in a baking dish, cover it loosely with foil, and warm it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.

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