HOT BACON DRESSING
This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 28m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
- In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g
AS-YOU-LIKE-IT STEAMED PUDDING
A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!
Provided by Cassie Best
Categories Dessert, Dinner
Time 3h15m
Number Of Ingredients 9
Steps:
- Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
- Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
- Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.
Nutrition Facts : Calories 508 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
BEEF, ALE & PARSNIP PUDDING
A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch
Provided by Silvana Franco
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 15
Steps:
- Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
- Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
- Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
- Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
- Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
- Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
- Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
- Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
Nutrition Facts : Calories 1072 calories, Fat 62 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
More about "steamed bacon pudding food"
BACON & ONION PUDDING - CHEAP FAMILY …
From cheapfamilyrecipes.co.uk
5/5 (3)Total Time 3 hrs 15 minsCategory DinnerCalories 770 per serving
- Mix the flour, oil and salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.
- Line your pudding basin with approx 1 cm thick layer of pastry (keeping 1/3rd for a lid, then fill with the bacon and onion mix, and then use the remaining third as a lid.
- This will only fill your basin to approximately 3/4 full, but don’t worry, it will grow when you steam it.
STEAMED PUDDING RECIPES - BBC FOOD
From bbc.co.uk
TRADITIONAL NEWFOUNDLAND ONION PUDDING
From bonitaskitchen.com
HOW TO STEAM A PUDDING AND STEAMED …
From goodto.com
NORFOLK PLOUGH PUDDING FOR PLOUGH MONDAY
From lavenderandlovage.com
SUSSEX BACON AND ONION PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 6-8
BACON AND ONION ROLY-POLY PUDDING - GRANDADS COOKBOOK
From grandadscookbook.co.uk
4.2/5 (18)Total Time 2 hrs 45 minsCategory Main CourseCalories 468 per serving
GUIDE TO BAKING BACON: HOW TO COOK BACON IN THE OVEN - TASTE OF …
From tasteofhome.com
THE BEST WAY TO COOK BACON: STOVETOP, OVEN, GRILL, AND SOUS VIDE
From seriouseats.com
STEAMED STEAK AND ONION PUDDING WITH MASHED POTATO - BBC FOOD
From bbc.co.uk
HOW TO STEAM A PUDDING | BBC GOOD FOOD
From bbcgoodfood.com
HUGH FEARNLEY-WHITTINGSTALL'S STEAMED PUDDING RECIPES
From theguardian.com
STEAMED PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BACON AND ONION ROLY POLY PUDDING | A GLUG OF OIL
From aglugofoil.com
HOW TO COOK BACON - TASTE OF HOME
From tasteofhome.com
BERKSHIRE BACON PUDDING | COMMUNITY RECIPES | NIGELLA'S …
From nigella.com
OUR RECIPES: BACON & ONION PUDDING - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
STEAMED BACON AND EGG PUDDING RECIPE - IFOOD.TV
From ifood.tv
DINNER - BACON AND ONION ROLY POLY PUDDING RECIPES
From findsimplyrecipes.com
NIGEL SLATER’S STEAMED PUDDING RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love