Roly-poly
Ingredients
Directions
Prepare the dough
In a bowl, combine flour, chopped suet, and salt.
Gradually add cold water until the mixture holds together.
Roll out the dough to 1 inch thick on a floured surface.
Fill and wrap
Spread jam or jelly thickly over the dough.
Roll the dough up tightly.
Tie it in a well-floured cloth, leaving room for expansion.
Cook and serve
Place in a pot of boiling water.
Boil for 2 hours, or steam for 2 ½ hours.
Serve hot with 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 dough structure that holds the roll together while it cooks.
- Suet
- Adds fat that keeps the dough tender and moist as it cooks.
- Jam or jelly
- Provides sweetness and fruity flavour inside the roll.
The step that matters
Tie the cloth with room for expansion. The dough rises and swells as it cooks, so leaving space in the cloth prevents it from being squeezed or bursting. A tight wrap can distort the roll's shape and texture.
“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.
More jam roly-poly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.