Quorn Roll

This very filling but delicious suet roll used to be made for those stable and kennel lads who lived in. The Golden Syrup makes a delicious moist gravy with the onions and bacon.


  • 1 lb (½ kg) suet crust
  • 12 slices streaky bacon, rind removed and cut across in ½ inch (1 cm) strips
  • 2 onions, finely chopped
  • 2 tablespoons finely chopped thyme
  • 2 tablespoons finely chopped parsley
  • ¼ teaspoon white pepper
  • 1 tablespoon Golden Syrup
  • Butter


Roll out the suet crust about ¾ inch (2 cm) thick. Cover with the bacon strips to within about 1 inch (2.5 cm) of the edge. Sprinkle the onions all over, then the herbs and the pepper. Lastly drop the Golden Syrup all down the middle in a long line. Roll it up tightly, like a Swiss roll, and seal the ends together. Carefully lift the roll on to a sheet of buttered foil and roll this round it, but not very tightly, as it must be allowed to swell. Flour a pudding cloth on both sides, lay the roll on it and wrap it round not too tightly, tying the ends with string.

Bring a large saucepan or fish kettle of water to the boil and drop in the roll. Cover the pan and boil steadily for 2 hours, filling up with more boiling water, if necessary.

To dish up, lift out the roll, with two spatulas or fish slices, on to a serving dish. Undo and roll off the cloth and the foil and pull them from under the roll. Set in a medium oven, 350°F (180°C, Gas Mark 4), on the serving dish for 5 minutes, so that the outside dries slightly.

Cut in thick slices to serve.