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.
Prepare 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 around the edges.
Moisten the sides and far end with water.
Roll up the dough lightly, seal the edges, and wrap the pudding in a scalded pudding cloth, securing the ends with string.
Cook
Boil for 1½ to 2 hours, or bake in a 400°F (200°C) oven for about half that time.
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 structure of the dough once mixed with water.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Baking powder
- Releases gas that helps the pudding rise and become light.
- Jam
- Provides sweetness and flavour spread through the rolled dough.
The step that matters
Sealing the roll. If the edges and far end are not moistened and sealed, the dough may fail to close and jam can leak out during cooking. A lightly rolled, well-sealed log also keeps its shape and cooks evenly.
“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.
More roly-poly pudding recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.