With its delightful combination of crispy bacon, tender onions, and rich pastry, bacon and onion pudding is a cherished recipe for many. But this hearty pie does require some work, so having leftovers on hand is a great timesaver. This raises the question – can you freeze bacon and onion pudding?
The answer is yes! With proper prep and storage, bacon and onion pudding freezes beautifully. Read on to learn how long it keeps in the freezer the best wrapping methods tips for reheating, and everything else you need to know to enjoy delicious pre-made pudding anytime.
How Long Does Bacon and Onion Pudding Last in the Freezer?
Properly stored in an airtight container, bacon and onion pudding can safely be frozen for 2-3 months without losing quality. The pastry may soften slightly but will still taste great when reheated.
Here are the typical freezer timelines:
- Uncooked pudding wrapped tightly: 3 months
- Baked pudding wrapped in foil: 2-3 months
- Cooked pudding slices in freezer bags: 1 month
For best results, try to use frozen pudding within these timeframes to prevent the development of freezer burn or rancid flavors.
Tips for Freezing Bacon and Onion Pudding
Follow these tips for delicious results freezing your homemade bacon and onion pudding
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Allow baked pudding to cool completely before freezing so pastry firms up
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Double wrap pudding in plastic wrap pressed to the surface, then foil overwrap.
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Freeze pudding flat on a baking sheet before stacking to save space.
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Place baked slices in freezer bags with parchment paper between each slice.
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Label bags or containers with contents, quantity, and freeze date.
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For longer storage, freeze unbaked pudding up to 3 months.
With proper prep and packaging, your frozen pudding will taste freshly baked!
How to Thaw Bacon and Onion Pudding
Thaw frozen bacon and onion pudding safely using these methods:
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Refrigerator thawing overnight, 24-48 hours for even thawing.
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Room temperature thawing for 1-2 hours for smaller items like slices.
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Cold water thawing by submerging sealed pudding 30 mins, changing water periodically.
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Microwave defrost setting to thaw slices or portions, not whole pudding.
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As part of reheating process – increase oven time for frozen pudding.
Be sure to reheat thawed pudding fully until hot before serving. Avoid leaving it thawed for over 2 hours.
Reheating Bacon and Onion Pudding
To revive your frozen bacon and onion pudding, try these reheating methods:
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Oven at 375°F for 15-20 mins to recrisp pastry shell and heat filling.
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Microwave individual slices for 30 seconds, check and repeat until hot.
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Skillet fry slices or wedges over medium heat in butter until golden and warmed through.
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Steam whole pudding wrapped in foil for 10-12 minutes until fully heated.
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Toaster oven at 325°F for 8-10 mins warms up slices nicely.
The pastry may soften slightly but will still have great flavor. Let rest 5 minutes before serving reheated pudding.
Can You Freeze Just the Filling?
Freezing only the savory bacon and onion filling allows for longer freezer storage. Here’s how:
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Cook the filling, let cool completely.
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Portion into freezer bags or containers in recipe-ready amounts.
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Remove as much air as possible, label with contents and freeze up to 4 months.
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Thaw overnight in the fridge before assembling into pies or pastries.
The filling holds up well to freezing and thawing. Extend storage life while still enjoying the yummy filling in baked goods.
Tips for Freezing Bacon and Onion Pudding
Follow these preparation tips when making bacon and onion pudding for the freezer:
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Reinforce pastry with egg wash and chill thoroughly before and after shaping.
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Partially pre-bake pastry shell before adding filling for a crispier reheated shell.
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Freeze pudding unbaked if not using immediately for a fresher final product.
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Use an extra egg yolk or two in the filling to make it more stable for freezing.
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Underbake slightly before freezing to account for carryover cooking during reheating.
With some simple tweaks, your homemade pudding will still taste amazing after freezer storage and reheating.
How to Make Bacon and Onion Pudding
Before freezing, you have to make the savory pudding! Here is an overview of the basic steps:
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Make pastry dough – combine flour, butter, lard, salt, and cold water. Refrigerate 1 hour.
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On a floured surface, roll out dough into a large rectangle.
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Fry bacon until crispy, then sauté onions until translucent. Mix together.
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Spread filling down the center of the dough rectangle.
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Brush edges with egg wash or milk and tightly seal filling by rolling up the dough.
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Twist ends like a cracker and tie kitchen string around each end to seal.
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Bake at 375°F for 30-40 minutes until golden brown.
Let cool fully before slicing and freezing any leftovers. Enjoy!
Signs Your Frozen Pudding Has Gone Bad
Be sure to inspect frozen pudding and watch for these signs of spoilage before eating:
- Unpleasant odor, stinky or off smell
- Spongy or slimy texture
- Liquid or weeped out filling
- Discolored or dry, shriveled pastry
- Any mold, ice crystals or freezer burn
- Unusual bitter or rancid taste
Bacon and onion pudding will stay tasty for 2-3 months frozen but should be discarded if showing these signs of spoilage.
The Benefits of Freezing Bacon and Onion Pudding
Freezing leftover bacon and onion pudding provides these advantages:
- Saves prep time with ready-to-bake pudding
- Lets you make ahead for large gatherings or potlucks
- Reduces waste by preserving uneaten portions
- Provides quick easy meals without daily cooking
- Allows enjoyment of seasonal ingredients year-round
- Takes advantage of sale prices on ingredients
With your freezer stocked, you can enjoy comforting bacon and onion pudding without all the work!
Enjoy Homemade Pudding Anytime
Bacon and onion pudding makes for a supremely satisfying meal or snack. The great news is that freezing allows you to prep this hearty pudding ahead of time and pull it out to enjoy whenever the craving strikes. With proper freezing and reheating, you can reap all the benefits of homemade taste without the hassle. Keep some frozen pudding on hand for quick savory bites anytime.
How to Cook Bacon and Onion Roly Poly – Baked Clanger
FAQ
Can you freeze onion pudding?
Can you freeze suet pudding?
Does cooked bacon freeze well?
Can you reheat bacon suet pudding?
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.
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?
To make Suet & Bacon Pudding, 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 well. On a floured worktop, roll the pastry into an oblong to about 1 cm thickness. This is a classic 1960’s recipe for suet and bacon pudding, similar to what Granny used to make.
How to make Sussex bacon & onion pudding?
To make Sussex bacon and onion pudding, first, bring together a dough by mixing both types of self-raising flour with the salt, suet, and 180ml/6fl oz of water in a bowl using your hands. Dust a little flour onto a clean surface and tip the dough out. Pre-heat the oven to 180C/160C Fan/Gas 4.