Roly-poly Jam Pudding
Ingredients
Directions
Make the pudding
Make a suet crust according to your preferred recipe.
Roll out the crust to about ½ inch thick.
Spread the jam evenly over the crust, leaving a small margin at the edges.
Roll the crust up tightly and fasten the ends.
Tie the pudding in a floured cloth.
Boil and serve
Place the pudding in boiling water and boil for 2 hours.
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
- Suet crust
- Forms the pastry wrapper that holds the filling and steams to a tender, rich texture.
- Jam
- Provides sweetness and fruity flavor, and its moisture soaks slightly into the crust while cooking.
The step that matters
Rolling and tying the pudding tightly. A loose roll or poorly fastened ends let jam leak out and water seep in during the long boil, leaving the pudding soggy and misshapen. Leaving a margin at the edges helps the filling stay inside as the crust expands.
“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.
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.