Roly-poly Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Mix the flour, suet, baking powder, and salt into a stiff paste with a little cold water.
Roll it out into a long piece about ½ inch thick.
Fill and wrap
Spread the jam on the dough, leaving a 1-inch border.
Moisten the edges and far end with water.
Roll up the dough lightly and seal the edges.
Wrap the pudding in a scalded pudding cloth and secure the ends with string.
Cook
Boil for 1½ to 2 hours, or bake in a 400°F (200°C) oven for 1 hour.
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
- All-purpose flour
- Forms the stiff paste that gives the pudding its structure.
- Suet
- Adds fat that keeps the dough tender and moist as it cooks.
- Baking powder
- Releases gas during cooking so the dough rises and lightens.
- Jam
- Provides sweetness and fruity flavour inside the rolled dough.
The step that matters
Sealing the roll. If the edges are not moistened and sealed well, the jam can leak out and the pudding may open during cooking. A lightly rolled, firmly sealed log holds its shape and keeps the filling inside.
“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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