Roly-poly Jam Pudding
Ingredients
Directions
Prepare
Make a suet crust and roll it out to about ½ inch thick.
Spread the jam evenly over the crust, leaving a small margin at the edges.
Roll it up tightly and fasten the ends.
Tie the pudding in a floured cloth.
Boil
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
- Forms the rich, tender crust that wraps the pudding and holds the jam.
- Jam
- Adds sweetness and fruity flavor that soaks slightly into the pudding during boiling.
The step that matters
Tying the pudding in the cloth. A loose or poorly fastened cloth lets water seep into the pudding, making it soggy. A snug, well-floured cloth keeps the pudding compact and helps it hold its shape while 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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