Jam Roll, Boiled
Ingredients
Directions
Prepare
Prepare a short crust pastry and roll it out.
Spread the pastry with home-made jam.
Roll the pastry up tightly, fastening the ends securely.
Tie the roll loosely in a floured pudding cloth.
Boil
Place the roll in fast-boiling water and boil 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
- Short crust pastry
- Forms the wrapper that holds the jam and keeps it contained during boiling.
- Home-made jam
- Provides sweetness, moisture and fruity flavour inside the roll.
- Flour
- Dusting on the cloth keeps the pudding from sticking to it during boiling.
The step that matters
Tie the roll loosely in the cloth. Pastry and jam swell slightly as they cook, so a loose tie leaves room for expansion. A tight tie can squeeze the roll and cause the jam to burst out or the pastry to tear.
“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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