Bacon pudding is a classic British comfort food that is simple to make but requires some time and planning This savory pudding featuring bacon, onions, and suet pastry is a delicious and hearty dish that is perfect for feeding a crowd But can you safely freeze bacon pudding for later use? In this complete guide, we will cover everything you need to know about freezing bacon pudding, from preparing it properly to reheating and serving it.
For those unfamiliar with the dish, bacon pudding is made by lining a pudding basin with suet pastry dough. The basin is then filled with sliced onions and bacon before being wrapped tightly in cheesecloth or parchment paper and steaming for several hours until cooked through. The result is a moist, meaty pudding brimming with savory bacon flavor.
Bacon pudding has been a beloved staple of British cuisine for generations. It originated as a thrifty way to stretch inexpensive ingredients like bacon trimmings and onion scraps into a hearty, filling meal. The dish was especially popular during WWII food rationing when meat was scarce.
These days, bacon pudding remains a nostalgic comfort food that is commonly served with peas, gravy, and mashed potatoes for a classic British meal. It’s a wonderfully warm and comforting dish perfect for cold winter nights.
Can You Freeze Bacon Pudding?
And the good news is that you can freeze bacon pudding for later use. One great way to prepare bacon pudding ahead of time is to freeze it. That way, you can enjoy hot slices of the pudding whenever you want.
There are a few methods for freezing bacon pudding:
- Freeze the raw pudding before steaming
- Freeze the cooked pudding whole
- Freeze sliced portions of the cooked pudding
No matter which method you choose, there are some important guidelines to follow to keep your bacon pudding tasting delicious after freezing.
How to Prepare Bacon Pudding for Freezing
Proper preparation is key when freezing any food, and bacon pudding is no exception. Here are some tips for preparing your pudding for the freezer:
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Let it cool completely before freezing. Freezing pudding that is still warm can lead to condensation and freezer burn.
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Double wrap the pudding. Wrap it first in plastic wrap, then foil, to prevent freezer burn.
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Portion it out. Divide into individual slices or servings before freezing for easy reheating.
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Use freezer-safe materials. Avoid materials like plastic bags which can get freezer burn. Use rigid containers or freezer paper.
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Label the packages. Include the date and contents on each package for quick identification.
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Don’t refreeze after thawing. Only refreeze if the pudding never fully thawed.
Following these preparatory steps will help ensure your bacon pudding stays fresh and delicious for up to 3 months in the freezer.
Freezing Raw Bacon Pudding
One freezing option is to assemble the raw pudding but freeze it before steaming it. Here’s a simple process:
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Prepare the suet pastry dough and line the basin as you normally would.
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Add the raw bacon and onion filling to the pastry-lined basin.
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Wrap the uncooked pudding very tightly in plastic wrap and then foil.
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Freeze for up to 3 months.
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When ready to eat, unwrap the frozen pudding and steam it for several hours until cooked through.
This method allows you make the pudding ahead of time so all you have to do is steam it when needed.
Freezing Cooked Bacon Pudding
You can also fully cook your bacon pudding first and then freeze the cooked pudding for later use. Here are some tips:
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Let the cooked pudding cool completely, about 1-2 hours.
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Wrap the cooled pudding tightly in plastic wrap followed by aluminum foil.
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Label the package with the date and contents.
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Freeze for up to 3 months.
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For longer storage, consider slicing the pudding into portions before freezing.
Freezing the fully cooked pudding means it’s ready to reheat and eat whenever you’re ready for a quick bacon pudding fix!
How to Thaw Bacon Pudding
When it comes time to enjoy your delicious bacon pudding, you’ll need to properly thaw it first. Here are some thawing tips:
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For quick thawing, run the frozen package under cold water or immerse in a bowl of cold water.
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You can also thaw in the refrigerator overnight.
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For a large pudding, allow 24-48 hours to fully thaw in the fridge.
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Avoid thawing at room temperature or using hot water, as this can cause bacterial growth.
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Cook thawed pudding immediately and avoid refreezing.
Once thawed, your bacon pudding is ready to finish cooking (if frozen raw) or reheat (if frozen already cooked).
How to Reheat Bacon Pudding
Reheating bacon pudding to serve is easy:
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If thawed but uncooked, steam the raw pudding for several hours until piping hot and cooked through.
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For cooked pudding, heat slices in the oven at 350°F for 20-30 minutes until warmed through.
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You can also reheat single slices in the microwave using 30 second intervals.
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Always reheat fully until the center of the pudding reaches 165°F.
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Avoid reheating more than once to prevent food safety issues.
And your thawed bacon pudding will be ready to enjoy! The reheating process ensures your steamy hot slices have all their original texture and flavor.
Serving Ideas for Bacon Pudding
Bacon pudding is typically served with English-style sides like mushy peas, colcannon, or cabbage. Here are some tasty serving suggestions:
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Slice the pudding and serve with rich onion gravy, buttery mashed potatoes, and steamed cabbage or kale.
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For breakfast, enjoy a slice of bacon pudding with poached or fried eggs and roasted tomato.
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Crumble cooked pudding into shepherd’s or cottage pie for extra meaty flavor.
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Dice and add to potato or leek soup for a smoky, salty bacon taste.
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Layer slices into a sandwich with sharp cheddar, heirloom tomato, and watercress.
The possibilities are endless! Bacon pudding is delicious in everything from soup to sandwiches.
Make-Ahead Bacon Pudding Recipe
Looking for an easy, make-ahead bacon pudding recipe you can prep and freeze? Here is a simple one to try:
Ingredients:
- 8 ounces self-rising flour
- 6 ounces shredded suet
- 1/2 teaspoon salt
- 6-8 ounces cold water
- 1 pound bacon, diced
- 2 onions, thinly sliced
- Freshly ground black pepper
Instructions:
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Combine the flour, suet, and salt in a bowl. Stir in just enough cold water to form a stiff dough.
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On a floured surface, roll out dough to fit a greased 1.5 liter pudding basin. Press dough into basin.
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Add diced bacon and sliced onions to pastry-lined basin. Sprinkle generously with black pepper.
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Cover basin tightly with parchment paper and foil. Freeze for up to 3 months.
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When ready to eat, steam frozen pudding for 4-6 hours until cooked through.
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Serve piping hot in slices with peas, gravy, and mashed potatoes. Enjoy!
With this easy recipe, you can prepare your pudding ahead of time and freeze it for whenever that bacon pudding craving hits!
The Takeaway on Freezing Bacon Pudding
A traditional British recipe that was a very popular dish in the 1960s.
*Post updated August 2022*
Rennie started a campaign called “Cooking through the Decades” to challenge food bloggers to cook a recipe from Britain’s past or present in the years 1920–2010.
I was given the 1960s, which is great because I was born in 1962 (oh my, I feel so old!). I remember a lot about those years, especially the food we ate.
My all-time favourite dinner from my childhood!
Bacon Roly Poly Pudding Traditional Roly-Poly pudding is made with suet pastry, bacon and onions and then rolled up like a Swiss roll and steamed, not baked, for about 2 and a half hours.
- 220g self raising flour
- 120g suet – I use Atora
- 180ml water
- a couple of pinches of salt
- 6 rashers of back bacon – trimmed of any fat
- 1 medium-sized onion
- white pepper
- Cut the bacon into small pieces and the onion into thin slices.
- Put the salt, flour, and suet in a large bowl and mix them well. Add the water and stir to mix well.
- On a floured surface, roll the dough into an oblong shape that is about 1 cm thick.
- Add the onion and bacon to the dough, then sprinkle with white pepper. Roll it up like a Swiss roll.
- Now, dust a clean muslin cloth with flour. Place the pudding on it and roll it up like a Swiss roll.
- Put the pudding in a steamer basket and tie both ends with string.
- Make sure the water doesn’t boil dry and cover the food. Steam it for two and a half hours.
- Slice the pudding and serve with potatoes, peas and gravy.
40 Foods That Freeze Well!!! Freezing Tips To Save Time & Money
FAQ
Can you freeze a suet pudding?
Does bacon freeze well?
Can you reheat bacon pudding?
Can you freeze uncooked steak and kidney pudding?
Can you freeze pudding?
Yes, you can put pudding in the freezer. However, there is a better method. Fill a large bowl with water, ice, and a sprinkle of salt. Place the pudding into the bowl, ensuring that the water doesn’t get into the dessert. Then, place both containers in the fridge.
How long does it take to make a bacon pudding?
Bacon and Onion Roly Poly The bacon pudding is made with suet pastry, bacon and onions and then rolled up like a Swiss roll (think suet dumpling with a bacon and onion filling) and steamed for about 2 and a half hours.
Can you freeze bacon slices?
There’s another quick and easy way to freeze slices of bacon individually. Read on for the bacon roll method. Make room in your freezer. You’ll need to place a baking sheet in there for a few hours. Roll individual slices of bacon into snail-like coils. These cute little bundles take no time at all to roll up.
How do you make Suet & Bacon Pudding?
To make Suet & Bacon Pudding, slice the onion thinly and cut the bacon into bite size pieces. Put the flour, suet, and salt into a large mixing bowl and mix together. Add the water and stir well. On a floured worktop, roll the pastry into an oblong to about 1 cm thickness. This is a classic 1960’s recipe for suet and bacon pudding, similar to what Granny used to make.