Ingredients with Measurements:
- 500g puff pastry
- 6 rashers of bacon, chopped
- 2 large onions, sliced
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1/4 cup milk
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 200°C/400°F.
2. In a large frying pan, heat the olive oil and butter over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are caramelised.
3. Add the chopped bacon and minced garlic to the pan and cook for a further 5 minutes.
4. Stir in the brown sugar, balsamic vinegar, dried thyme, salt, and black pepper. Cook for another 2-3 minutes until the mixture is well combined.
5. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish.
6. Grease the pie dish with butter and line it with the puff pastry, pressing it into the edges.
7. Pour the onion and bacon mixture into the pastry-lined dish.
8. In a small bowl, whisk together the beaten eggs and milk. Pour this mixture over the onion and bacon mixture.
9. Fold the edges of the pastry over the top of the filling, leaving a small hole in the centre for steam to escape.
10. Brush the pastry with a little beaten egg.
11. Bake the pudding in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
12. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
200°C/400°F
Serving size:
Serves 6
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Puff pastry can be substituted with shortcrust pastry.
- Bacon can be substituted with ham or pancetta.
- Brown sugar can be substituted with honey or maple syrup.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add grated cheese to the filling for a cheesy twist.
- Add sliced mushrooms to the onion and bacon mixture for extra flavour.
- Use leftover roast beef or lamb instead of bacon for a different flavour.
Tips and tricks:
- Make sure the onions are well caramelised before adding the bacon and garlic.
- Use a sharp knife to cut the bacon into small pieces.
- Brush the pastry with beaten egg to give it a shiny finish.
- Serve the pudding with a dollop of sour cream or chutney.
Storage instructions:
Store any leftover pudding in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the pudding in the oven at 180°C/350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pudding on a large platter with a sprig of fresh thyme or parsley for garnish.
Garnishes:
Fresh thyme or parsley
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Mashed sweet potatoes
Troubleshooting advice:
- If the pastry is not cooked through, cover the top with foil and bake for a further 10-15 minutes.
- If the filling is too runny, add a little more beaten egg to the mixture before pouring it into the pastry.
Food safety advice:
- Make sure the bacon is cooked through before adding it to the onion mixture.
- Store any leftover pudding in the fridge and reheat thoroughly before eating.
Food history:
Rag pudding is a traditional British dish that originated in the North West of England. It is typically made with suet pastry and filled with meat and vegetables.
Flavor profiles:
The caramelised onions and bacon give this pudding a sweet and salty flavour, while the thyme adds a herbaceous note.
Serving suggestions:
Serve the pudding hot with your choice of side dishes.
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Taste: Savory, Salty, Sweet, Umami, Caramelized