Jam Roly-Poly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Mix the suet and flour together.
Roll out the mixture into a flat rectangle.
Spread jam over the surface.
Roll the rectangle tightly into a log shape.
Wrap in a cloth and tie the ends.
Cook and serve
Boil in water for about 1 hour.
Serve warm.
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
- Provides fat that keeps the dough tender and moist as it steams.
- Flour
- Forms the dough structure that holds the roll together while it cooks.
The step that matters
Rolling the log tightly. A tight roll with no air gaps keeps the filling in place and gives an even, compact crumb when the pudding steams. Loose wrapping can let water seep in and the roll can unravel or turn soggy.
“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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