Jam Roly-poly Pudding
Ingredients
Directions
Prepare
Make a light suet crust and roll it out to about ½ inch thick.
Spread the jam evenly over the crust, leaving a small margin at the edge.
Roll the crust up tightly and secure the ends.
Tie the pudding in a floured cloth.
Boil and serve
Place the pudding in boiling water and boil for 2 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
- Suet crust
- Forms a rich, tender pastry that wraps and holds the jam during boiling.
- Jam
- Adds sweetness and fruity flavour, and moisture that bastes the inside of the roll.
The step that matters
Securing the roll. If the ends or seam are not sealed well, the jam can leak into the boiling water. Rolling tightly and tying the cloth firmly keeps the filling contained and the roll shaped.
“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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