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Dessert

Jam Rolled Pudding

A boiled pudding made from suet, flour, and jam, rolled into a bolster shape.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and apple are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,140 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jam Rolled Pudding

six pieces

Ingredients

Directions

Prepare the pastry

  1. Make a paste with the suet and flour.

  2. Roll it out to a thickness of ¼ inch.

Fill and roll

  1. Spread the jam evenly over the paste.

  2. Wet the edges of the paste, then roll it up tightly into a bolster shape.

  3. Press the edges to seal and tie it in a cloth.

Boil and serve

  1. Place it in a pan of boiling water, ensuring it doesn't bend.

  2. Boil quickly for 1 hour and 45 minutes.

  3. Carefully turn it out.

  4. Cut into six pieces.

  5. Serve with the cut side up.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + appletop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Suet
Adds richness and a tender, crumbly texture to the paste as it cooks.
All-purpose flour
Forms the paste's structure so it holds its shape when rolled and boiled.
Jam
Provides sweetness and moisture that fills the roll and softens the paste.

The step that matters

Rolling the bolster tightly and sealing the edges. Wetting and pressing the edges seals the roll so the jam stays inside while boiling, and a tight roll prevents air gaps and loosening in the water.

“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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