Roly-poly
Ingredients
Directions
Prepare the dough
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.
Steam and serve
Dip a cloth in boiling water, flour it, and wrap it around the pudding, leaving room to swell.
Steam for 1 to 1.5 hours.
Alternatively, steam without a cloth 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 holds the fruit and gives the pudding its structure.
- Fruit
- Provides moisture, sweetness and flavor inside the rolled dough.
The step that matters
Wrapping the pudding in a floured cloth. The cloth must leave room for the pudding to swell as it steams. A tight wrap restricts expansion, and the floured surface helps form a skin that keeps the dough from sticking to the cloth.
“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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