Roly-poly
Ingredients
Directions
Prepare
Make a biscuit crust 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.
Dip a cloth in boiling water, flour it, and wrap it around the pudding tightly, leaving room for it to swell.
Steam and serve
Steam for 1 to 1.5 hours, or place in a steamer without a cloth and steam for 1 hour.
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 crust that encloses the fruit and holds the pudding together.
- Fruit
- Adds sweetness and moisture to the filling as it steams.
The step that matters
Wrapping the cloth. The dough expands as it steams, so the cloth must be snug enough to hold the roll together but loose enough to leave room to swell. Too tight can squeeze or split the pudding, and too loose lets water soak in and the roll fall apart.
“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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