Roly-poly
Ingredients
Directions
Prepare the dough
Remove the fiber and skin from the suet and chop it very fine.
In a bowl, mix the flour and salt, then add the chopped suet.
Gradually add enough cold water to form a dough that sticks together.
Roll out the dough to about 1 inch thick on a well-floured surface.
Fill and roll
Spread the jam thickly over the dough, then roll it up tightly.
Tie the rolled dough in a well-floured cloth, leaving room for it to swell.
Cook and serve
Place it in a pot of boiling water and boil for 2 hours, or steam for 2.5 hours.
Serve hot with foamy sauce.
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 dough structure that holds the jam filling during cooking.
- Suet
- Adds fat that keeps the dough tender and moist as it cooks.
- Fruit jam or jelly
- Provides sweetness and moisture inside the rolled pastry.
The step that matters
Leaving room for the dough to swell. Suet dough rises and expands as it cooks, so wrapping it too tightly in the cloth can crush the roll or let the filling burst out. Leaving space lets it expand evenly while keeping the jam sealed inside.
“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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