Bacon and onion pudding is a hearty British comfort food made with a suet pastry crust wrapped around a savory bacon and onion filling. This retro meal is budget-friendly and makes excellent leftovers. But can you freeze any extras for later?
The answer is yes – bacon and onion pudding freezes very well either before or after baking. Below I’ll cover proper methods to freeze, thaw and reheat bacon and onion pudding to enjoy weeks after making it.
With a few simple freezer tips, you can save time and avoid waste while still savoring delicious homemade pudding. Let’s get started!
What is Bacon and Onion Pudding?
For readers unfamiliar with this retro recipe, bacon and onion pudding is an old-fashioned British dish made from:
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Suet pastry crust – Uses suet, flour and water to make a sturdy dough.
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Savory bacon filling – Chopped bacon and sliced onions fried together and seasoned simply.
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Rolled shape – The dough is filled with the bacon mixture and rolled up into a log shape
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Steamed or baked – The rolled pudding is steamed or baked until the pastry is cooked through.
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Served with sides – Traditionally served with peas, potatoes and gravy.
It has a humble crispy and comforting crust with a soft oniony interior. Now let’s discuss the benefits of freezing this homemade pudding.
Why Freeze Bacon and Onion Pudding?
Freezing bacon and onion pudding makes sense for several reasons:
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Saves time – Make multiple puddings at once while you have the ingredients out.
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Avoids waste – Freeze extra puddings to eat later. Pudding lasts 2-3 months in the freezer.
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Plans ahead – Have homemade puddings ready for quick meals or entertaining.
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Locks in freshness – Frozen pudding tastes like you just baked it once reheated.
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Buys in bulk – Make a big batch of pastry and filling at once to save money.
The hassle-free freezer allows enjoying your homemade pudding for weeks after baking it. Both cooked and uncooked puddings freeze well.
How to Freeze Uncooked Bacon and Onion Pudding
Follow these steps for successfully freezing unbaked pudding:
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Assemble pudding logs but do not bake. Cool thoroughly first if the filling was cooked.
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Individually wrap each tightly in two layers of plastic wrap, pressing wrap firmly to surface.
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Place wrapped logs in sealable freezer bags, removing excess air. Flatten to freeze flat.
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Label bags with pudding name, bake instructions, and freeze date.
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Freeze puddings in a single layer on trays until solid, then stack bags to conserve space.
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Freeze unbaked puddings up to 2-3 months for best quality.
Now let’s look at freezing already baked puddings.
How to Freeze Baked Bacon and Onion Pudding
To freeze cooked pudding, follow these simple steps:
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Allow baked pudding to cool fully at room temperature on a wire rack.
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Wrap each pudding completely in two layers: plastic wrap pressed to surface, then foil.
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Place wrapped puddings in freezer bags, removing extra air. Label bags.
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Freeze puddings in a single layer on trays until hard, then stack bags once frozen.
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For food safety, eat within 1-2 months of freezing baked puddings.
The double wrapping prevents freezer burn on the pudding exterior. Now let’s discuss the best ways to thaw.
Thawing Frozen Bacon and Onion Pudding
To retain moisture and texture, thaw frozen pudding gradually:
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Refrigerator: Unwrap pudding and place on a tray to catch drips. Thaw overnight in the fridge.
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Cold water: Keep pudding wrapped and submerge in cold water, changing water every 30 mins. Thaw 2-3 hours.
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Microwave: Only recommended for small individual puddings. Microwave 10 seconds at a time just until thawed.
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Room temperature: Avoid thawing more than 1-2 hours at room temp to prevent bacterial growth.
For food safety, thawed pudding should be consumed immediately and not refrozen. Now let’s go over reheating.
Reheating and Baking Frozen Pudding
To finish off frozen pudding:
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Unwrap thoroughly thawed pudding and place in a lightly greased baking dish.
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Bake at recipe temperature for time listed. For food safety, reheat baked pudding to 165°F internal temperature.
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An unbaked frozen pudding may take 10-15 minutes longer to bake through than fresh. Watch closely near end time.
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Let baked pudding rest 10 minutes before slicing. Enjoy hot with traditional British sides like peas, potatoes and gravy!
With proper thawing and reheating, frozen bacon and onion pudding tastes freshly baked. Use refrigerated leftovers within 3-4 days.
Storing and Freezing Leftover Pudding
For storing cooked bacon and onion pudding:
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Refrigerate leftovers in an airtight container up to 4 days.
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To freeze leftovers, wrap tightly in plastic wrap and foil. Freeze up to 2 months.
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Thaw frozen leftovers overnight in the refrigerator before reheating to serve.
Follow basic food handling guidelines and your leftover pudding will stay delicious for several days.
Can You Freeze Other Savory Puddings?
The freezing process works for other dough-wrapped savory puddings including:
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Steak and kidney pudding
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Chicken and leek pudding
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Shepherd’s pie pudding
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Corned beef pudding
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Bacon, potato and cheese pudding
Any that contain already-cooked fillings can be frozen either baked or unbaked with excellent results. Thaw, reheat and enjoy weeks later.
Answering Common Freezing Questions
Freezing any homemade food can bring up questions for first-timers. Here are some common queries about bacon and onion pudding:
How long does unbaked pudding last in the freezer? Up to 2-3 months frozen at 0°F. Bake within 1 week after thawing.
Can you refreeze thawed pudding? Avoid refreezing after pudding has thawed. This causes texture issues. Only freeze once.
What’s the best way to reheat frozen pudding? For food safety, thaw first then bake at recipe temperature until hot in the center.
Can you freeze just the dough or filling? Yes, freeze suet pastry discs or cooked filling alone to make assembly easier later.
How do you prevent soggy crusts? Thaw slowly in the refrigerator, not at room temperature to avoid weepiness.
What causes dry, crumbly pudding after freezing? Freezer burn from improper wrapping. Use airtight double layer of plastic wrap and foil.
Tips for Freezing Suet Puddings
Follow these pro tips when freezing bacon and onion or other suet dough puddings:
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Choose filling ingredients that freeze well like cooked meats, onions and root vegetables. Avoid raw greens.
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Underbake puddings slightly before freezing to allow for oven spring during reheating.
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Cool puddings completely before freezing to prevent condensation in packaging.
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Double wrap in plastic wrap pressed to surface and foil to prevent freezer burn.
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Label frozen puddings with bake time and temperature for easy reheating later.
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Thaw overnight in the fridge or water bath, not on the counter to avoid food safety risks.
With proper precautions, your savory puddings will freeze and reheat beautifully for quick homemade meals even months later.
Enjoy Delicious Bacon and Onion Pudding from the Freezer
With a simple freezer routine, you can save time, avoid waste, and always have a homey bacon and onion pudding ready to bake. Freeze the puddings unbaked or cooked using an airtight double wrap method. Thaw overnight in the refrigerator before reheating thoroughly and enjoying this hearty retro meal.
The freezer lets you get back to the comfort foods of the past without laborious preservation methods. So next time you make this classic, go ahead and batch up a few extra for freezing.
The Bottom Line
Yes, you can definitely freeze leftover bacon and onion pudding or batch up extras to freeze unbaked for later! Allow puddings to cool completely before tightly wrapping in plastic and foil. Thaw frozen puddings gradually in the refrigerator overnight. Follow recipe guidelines for baking or reheating after thawing. With proper freezing and storage, you can enjoy delicious homemade pudding for up to 2-3 months.
bacon & onion pudding
- ▢ 200 g self-raising flour
- ▢ 90 g veg oil
- ▢ pinch salt
- ▢ 175 g bacon pieces
- ▢ 300 g onions chopped into dice
- ▢ 320 g peas
- ▢ 1 kg potatoes
- You need to add enough cold water to the flour, oil, and salt to make a wet dough that comes away easily from the sides of the bowl. The dough should be stretchy and easy to work with, but it shouldn’t stick to your fingers.
- ▢ Fry the bacon and onions together.
- ▢ Put a layer of pastry about 1 cm thick around the edge of your pudding bowl. Save a third of the pastry to use as a lid. Fill the bowl with the bacon and onion mixture, and then use the last third as a lid.
- ▢ This will only fill your basin about three quarters of the way, but don’t worry—it will get bigger when you steam it.
- Cover it with a pleated piece of foil and tie it around the edge. Steam it in the slow cooker or on the stove in a bain marie for about two to three hours, or until the pastry rises above the top of the pudding bowl.
- ▢ Click here to start a 2 hour timer
What changes can I make
If you use a pie dish instead of a basin, you can bake this in the oven like a pie instead of steaming it.
If you are not following the monthly meal plan number one, you have options
- For a more traditional taste, use beef suet instead of oil in the mince.
- serve with buttery cabbage, mashed swede or any other vegetables
- You could use chorizo instead of some or all of the bacon.
- Chopped rosemary, sage leaves, or marjoram can be added to the dough or filling.
40 Foods That Freeze Well!!! Freezing Tips To Save Time & Money
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.
How do you make suet & Bacon Pudding?
The classic 1960’s suet and bacon pudding like Granny used to make. 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 to mix well. On a floured worktop, roll the pastry into an oblong to about 1 cm thickness.
How do you make a bacon & onion pudding?
The dough should be easily manipulated and stretchy, but not stick to your fingers. Fry the bacon and onions together. 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.
Can you freeze pudding in plastic bags?
Plastic bags are particularly useful when you want to freeze individual portions of pudding. They also save space in the freezer and allow you to stack them neatly. When dividing the pudding into containers or bags, consider portion sizes that suit your needs.
Should pudding be refrigerated before freezing?
By allowing the freshly prepared pudding to cool down to room temperature before freezing, you give it time to naturally release excess heat and moisture. This helps to reduce the risk of condensation forming both on the surface of the pudding and inside the container.
What happens if you put pudding in a freezer?
Using containers not intended for freezing could result in leaks, freezer burn, or unpleasant odors and flavors being absorbed by the pudding. Airtight containers are important because they prevent air from getting inside, which can lead to freezer burn and negatively affect the pudding’s taste and texture.