Roly-poly
Ingredients
Directions
Prepare the dough
Remove the fiber and skin from the suet and chop it very finely.
In a bowl, mix the flour and salt, then add the chopped suet.
Gradually mix in enough cold water to form a thick dough.
Roll out the dough to about 1 inch thick on a well-floured surface.
Fill and roll
Spread the jam thickly over the dough, then roll it up tightly.
Tie the rolled dough in a well-floured cloth, leaving room for it to swell.
Cook and serve
Boil in a pot of water for 2 hours, or steam for 2.5 hours.
Serve hot with foamy 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's structure, giving the pudding its body when cooked.
- Suet
- Adds fat that keeps the dough tender and moist as it cooks.
- Fruit jam
- Provides sweetness and flavor that soaks into the rolled dough during cooking.
The step that matters
Tie the cloth with room to swell. The dough rises and expands as it cooks, so leaving space in the cloth prevents it from bursting or becoming squeezed out of shape.
“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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