Roly Poly Jam Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Roll out the pastry to ½ inch thick.
Spread the jam evenly over the pastry, leaving a small margin around the edges.
Roll the pastry up tightly.
Seal the ends securely.
Tie the rolled pudding in a floured cloth.
Cook
Place the pudding in boiling water.
Boil for 2 hours.
Bake and serve
Cut the pudding into pieces.
Bake in the oven at 350°F (175°C).
Serve with glass custard.
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
- Pastry
- Wraps the jam and holds its shape while the pudding cooks.
- Jam
- Provides the sweetness and fruity flavour of the filling.
The step that matters
Seal the ends securely. If the ends are not sealed, the jam can leak out into the boiling water and the pudding can lose its shape while it cooks.
“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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