Jam Pudding
Ingredients
Directions
Prepare the paste
Mix the flour, suet, water, and salt into a firm, compact paste.
Roll the paste with a rolling pin, sprinkling flour on the table to prevent sticking.
Fold the paste and roll it out again.
Repeat the rolling-out and folding three times to lighten the paste.
Roll the paste into a rectangle one foot long by eighteen inches wide.
Fill and wrap
Spread the jam over the rectangle.
Roll the pudding into a bolster shape.
Wrap the rolled pudding in a well-greased and floured cloth.
Tie the cloth tightly at both ends.
Boil and serve
Place the wrapped pudding in a pot of boiling water.
Boil for nearly two hours.
Remove carefully onto a dish without breaking the crust.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the paste that holds the jam inside the pudding.
- Suet
- Adds fat that keeps the pudding rich and tender as it cooks.
- Jam
- Provides sweetness and fruity flavour, and moisture that soaks into the pudding.
The step that matters
Folding and rolling the paste three times. Repeated rolling and folding layers the dough and traps air, lightening the texture so the pudding is not dense. Under-working leaves it heavy.
“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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