Roly Poly
Ingredients
Directions
Make the dough
In a bowl, combine the flour and salt.
Add the finely chopped suet and mix well.
Gradually add water to form a stiff paste.
Fill and wrap
Turn the mixture onto a floured surface and roll it into a long rectangle.
Spread the jam over the dough, leaving space at the edges.
Carefully roll the dough up and seal the ends tightly.
Sprinkle a pudding cloth with flour, place the pudding in the center, and tie the ends with string.
Secure the middle with pins and place in a saucepan of boiling water.
Boil
Boil for two 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
- Coombs' flour
- Forms the structure of the dough when mixed with water into a paste.
- Hugon's suet
- Adds fat that keeps the dough tender and moist as it cooks.
- Jam
- Provides sweetness and fruity flavour spread through the rolled dough.
The step that matters
Seal the ends tightly when rolling the dough. If the roll is not sealed, jam and fat can leak into the boiling water and the pudding can lose its shape and filling.
“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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