Jam Roly-poly Pudding
Ingredients
Directions
Make and fill
Make a light suet crust and roll it out to about ½ inch thick.
Spread the jam evenly over the crust, leaving a small margin without jam at the edges.
Roll and boil
Roll the crust up tightly and secure the ends.
Tie the pudding in a floured cloth.
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 a rich, tender pastry wrapper that holds the roll together during boiling.
- Jam
- Adds sweetness and fruity flavor, and softens into a moist filling as the pudding cooks.
The step that matters
Rolling and securing the pudding. A loose or poorly sealed roll can let boiling water seep in and jam leak out, making the pudding soggy and misshapen. Rolling tightly and tying the cloth firmly keeps the filling contained as the suet crust steams.
“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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