Jam Roly-poly Ptjddinq
Ingredients
Directions
Prepare
Make a light suet crust and roll it out to about ½ inch thick.
Spread the jam evenly over the crust, leaving a small margin without jam where the pudding joins.
Roll and cook
Roll it up, fasten the ends securely, and tie it in a floured cloth.
Place the pudding into 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 a tender, rich pastry that wraps and holds the filling during boiling.
- Jam
- Adds sweetness and fruity flavour that soaks slightly into the crust as it cooks.
The step that matters
Fastening the ends and tying the cloth. If the seam or cloth is loose, water can seep in and the jam can leak out, leaving the pudding soggy and hollow. A tight roll keeps the filling sealed during the long boil.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.