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Dessert

Roly-poly Pudding

A suet crust rolled around jam or currants and treacle, boiled for 2–3 hours.

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

  1. Make a light suet crust and roll it out to about ¼ inch thick.

  2. Spread jam or currants and treacle evenly over the crust, leaving a small margin without filling.

  3. Roll the crust up tightly.

  4. Securely fasten the ends.

  5. Tie the pudding in a floured cloth.

Boil and serve

  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 suet crust that holds the filling and keeps the roll together.
Shredded suet
Adds fat that keeps the crust tender and rich as it cooks.
Jam
Provides sweetness and moisture that fill the rolled pudding as it steams.

The step that matters

Rolling and fastening the crust. If the roll is loose or the ends are not sealed, filling can leak into the boiling water and the pudding can come apart. A tight roll with sealed ends keeps the filling inside while the suet crust steams through.

“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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