Roly-poly
Ingredients
Directions
Prepare
Make a biscuit crust with the flour.
Roll out the dough to ½ inch thick.
Spread the fruit evenly over the dough.
Fold the dough to enclose the fruit.
Steam
Dip a cloth in boiling water, dust it with flour, and wrap it around the pudding, leaving room for it to swell.
Steam for 1 to 1.5 hours.
Alternatively, steam without a cloth for 1 hour.
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
- Flour
- Forms the biscuit crust that encloses the fruit and holds the pudding together.
- Fruit
- Adds sweetness, moisture and flavour to the filling inside the dough.
The step that matters
Leaving room for the pudding to swell. Dough rises and expands as it steams. Wrapping it too tightly in the cloth can restrict that expansion and compress the crust, leaving a dense result.
“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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