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Dessert

Roly-poly Pudding

A boiled pudding made from flour, suet, and jam or currants and treacle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Roly-poly Pudding

Ingredients

Directions

Prepare the dough

  1. In a bowl, mix flour and suet to make a nice light crust.

  2. Roll out the dough to about ½ inch thick.

Fill and roll

  1. Spread jam or a mixture of currants and treacle evenly over the dough, leaving a small margin around the edges.

  2. Roll the dough up tightly and secure the ends.

  3. Tie the rolled pudding in a floured cloth.

Boil

  1. Place the pudding in boiling water and boil for 2 to 3 hours.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the structure of the dough that holds the filling inside the roll.
Shredded suet
Adds fat that keeps the crust tender and light as it cooks.
Jam
Provides sweetness and moisture that soaks gently into the surrounding dough.

The step that matters

Rolling the dough up tightly. A loose roll lets the filling leak out and leaves air gaps in the pudding. A tight, well-sealed roll keeps the filling inside and the dough compact as it boils.

“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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