Bucks Bacon Badger


serves 4
8 - 10 oz (225 - 275g) bacon pieces
1 onion, finely chopped
1 potato, finely diced

for the pastry

2 cups (225 g) self-raising flour
4 oz (100 g) shredded suet
1/2 level tsp salt
1 tbsp chopped parsley
About 8 tbsp cold water


1. Heat the oven to 400°F (200°c) mark 6.

2. Remove the rind and bone from the bacon and cut the lean meat into small pieces. Put them in a bowl, add the onion and potato and mix well.

to make the pastry

1. Put the flour, suet, salt and parsley in a bowl and mix to a soft but not sticky dough with the water.

2. Roll out on a lightly floured surface to a rectangle 15 x 12 in. (37.5 x 30cm). Brush the edges with water.

3. Spread the filling over the pastry to within 1 in. (2.5cm) of the edges. Loosely roll up the pastry like a Swiss roll and seal the ends firmly.

4. Lift onto a piece of greased foil and cover loosely. Place on a baking sheet and bake in the oven for 45 minutes.

5. Open the foil and cook for a further 15 minutes to allow the top to brown. Cut in slices and serve hot.

What did you think?

36 people have helped to review this recipe. Thankyou!

Bacon badger
posted by mike @ 10:34AM, 6/23/08
Not quite a bacon as we in Bucks use fresh sage in this recipe we fry the bacon with plenty of pepper ten we fry the onions ,we then spread the mixture over the pastry & rolled & sealed . then this is put on to greesed foil then onto a bakeing sheet to the cook.
Bacon badger
posted by sarah winterton @ 06:47PM, 10/14/08
We mix the all the ingrediance together then ad the water to the suet and steam it in a basin so it is a solid pudding
Bucks bacon badger
posted by iggy @ 11:13AM, 3/17/11
I have been making this for years, it is in a mary berry meat cookery book..... my family love it, so do i.
i make it exactly as per recipe and it always turns out right... and so easy to make.
i serve it with fried white cabbage and gravy...dont even need spuds with it.yummy
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