Roly-poly
Ingredients
Directions
Prepare
Make a biscuit crust with the flour.
Roll out the dough to ½ inch thick.
Spread the fruit evenly over the dough.
Fold the dough to enclose the fruit.
Dip a cloth in boiling water, dust it with flour, and wrap it around the pudding, leaving room for it to swell.
Steam and serve
Steam for 1 to 1½ hours.
Serve with boiled sauce.
Steam in a steamer without a cloth 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
- Flour
- Forms the biscuit crust, giving the dough the structure to hold the filling while it steams.
- Fruit
- Adds sweetness, moisture and flavor that soften the surrounding dough as it cooks.
The step that matters
Wrapping the pudding in the cloth. The dough swells as it steams, so leaving room inside the wrap lets it expand without bursting or squeezing out the fruit.
“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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