Roly-poly
Ingredients
Directions
Make the dough
Make a good biscuit crust with the flour.
Roll out the dough to ½ inch thick.
Fill and wrap
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 1½ hours.
Serve with boiled sauce, or steam without a cloth for 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 biscuit crust structure that holds the fruit and steams into a tender dough.
- Fruit
- Provides sweetness, moisture and flavour inside the rolled pudding.
The step that matters
Wrapping the cloth tightly. Dough swells as it steams, so the cloth must be snug enough to hold the roll's shape but loose enough to leave room for expansion. Floured, wet cloth also keeps the surface from sticking.
“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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