Skip to main content
Dessert

Roll Pudding

A boiled pudding rolled with jam and served with sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Roll Pudding

Ingredients

Directions

Prepare

  1. Make a good boiling paste.

  2. Roll the paste out.

  3. Spread the paste thickly with jam.

Roll and cook

  1. Roll the paste up tightly.

  2. Wrap it in a cloth and tie the ends.

  3. Boil for at least 1 hour.

Serve

  1. Serve with sweet sauce.

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

What each ingredient does

Jam
Provides the sweet, fruity filling and moisture inside the rolled pudding.

The step that matters

Rolling the paste up tightly. A tight roll keeps the jam inside and prevents gaps or air pockets that let filling leak out during boiling. Wrapping the cloth firmly also helps the pudding hold its shape.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes