Roly-poly Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Mix the flour, suet, baking powder, and salt into a stiff paste with a little cold water.
Roll it into a long piece about ¼ inch thick.
Fill and roll
Spread the jam on the dough, leaving 1 inch from the edges.
Moisten the sides and far end with water.
Roll up the dough lightly and seal the edges.
Cook
Wrap the pudding in a scalded pudding cloth and secure the ends with string.
Boil for 1.5 to 2 hours or bake at 400°F (200°C) for 1 hour.
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 structure of the dough so it holds together when rolled and cooked.
- Suet
- Adds fat that keeps the pastry tender and moist as it cooks.
- Baking powder
- Releases gas during cooking so the dough rises and becomes lighter.
- Jam
- Adds sweetness and fruity flavor that soaks into the dough as it cooks.
The step that matters
Sealing the roll. If the edges are not moistened and sealed well, the jam can leak out and the roll may open during boiling or baking. Lightly rolling keeps the dough from tearing while still closing the seam.
“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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