Roly-poly Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Mix the flour, suet, baking powder, and salt into a stiff paste with a little cold water.
Roll it into a long piece about ¼ inch thick.
Spread the jam on the dough, leaving a 1-inch border.
Moisten the edges and far end with water, then roll it up lightly and seal the edges.
Cook
Wrap the pudding in a scalded pudding cloth and secure the ends with string.
Boil for 1.5 to 2 hours, or bake in a 400°F (200°C) oven for about 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 structure of the dough once mixed with water.
- Suet
- Adds richness and a tender, moist texture to the crust.
- Baking powder
- Releases gas that helps the dough rise and lighten as it cooks.
- Jam
- Provides sweetness and fruity moisture that fills the rolled pudding.
The step that matters
Sealing the roll. If the edges are not moistened and pressed closed, the jam and steam can escape and the pudding may open or leak during boiling or baking. Moistening lets the dough edges stick together firmly.
“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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