How to Cook Bacon and Onion Roly Poly - Baked Clanger

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In this video I demonstrate how to cook a bacon and onion clanger.

Suet rolls, roly polys or 'Clangers' are an inexpensive and tasty meal, and one of Britain's finest comfort foods. Bacon and onion suet rolls are both filling and delicious, hot or cold. They can either be steamed or baked, whichever you prefer.

Recipe

Filling:
200g bacon cut into lardons
Half a brown onion, chopped
1 tbsp oil or lard

Or experiment with sweet or savoury fillings of your choice!

Dough:
2 cups selfraising flour
1 cup shredded beef or vegetable suet
1/2 tsp salt
Water to mix

Method:
Fry the bacon until it starts to brown, then add the onion and cook until the onion becomes translucent.
Set aside.

Sift the flour and salt into a mixing bowl and add the suet. Add water to make a loose dough suitable for rolling.
Roll the dough into a rectangular shape about 1cm thick.
Top the dough with the bacon and onion leaving space at the end for the seal.
Roll the dough up towards the end and press lightly to seal.

To bake:
Place the roll seal side down on a baking tray and bake for about 1 hour at 180C/350F.

Or

To steam:
Wrap the roll tightly in baking paper, then wrap the whole thing in foil.
Steam for 2 1/2 hours, and allow to stand for at least 10 minutes to cool.
Take care unwrapping because suet rolls retain a lot of heat!

Serving:
Clangers can be served hot with potatoes, vegetables and gravy. They also make a fine portable cold meal for picnics and lunch hampers.

Enjoy!

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