Roly Poly Jam Pudding
Ingredients
Directions
Prepare
Make a light suet crust according to recipe No. 1684.
Roll out the crust to about ½ inch thick.
Spread the jam evenly over the crust, leaving a small margin at the edges.
Roll the crust up tightly and secure the ends.
Boil
Tie the pudding in a floured cloth.
Place the pudding in boiling water and boil for 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Suet crust
- Forms the soft, dense pastry wrapper that holds the filling during boiling.
- Jam
- Provides sweetness and moisture that soaks slightly into the crust as it cooks.
The step that matters
Rolling the crust up tightly and securing the ends. A loose or poorly sealed roll can let jam leak into the boiling water and leave air pockets, so the pudding may cook unevenly and lose its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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