Roly-poly
Ingredients
Directions
Prepare
Make a good biscuit dough 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 and serve
Dip a cloth in boiling water, flour it, and wrap it around the pudding tightly, leaving room for steam.
Steam for 1.5 hours.
Serve with boiled 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 biscuit dough whose starch and gluten hold the roll together while it steams.
- Fruit
- Provides the sweet, moist filling that softens and flavours the dough as it cooks.
The step that matters
Wrapping the pudding in the cloth. The cloth must be wrapped tightly so the roll keeps its shape, but with room left for steam. Steam needs space to expand and circulate, and a sealed wrap can trap too much pressure, while a loose wrap lets water soak into the dough and make it soggy.
“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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