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.
Spread the jam on the dough, leaving a 1-inch border around the edges.
Moisten the edges and far end with water.
Roll up the dough lightly and seal the edges.
Cook
Wrap the pudding in a scalded pudding cloth and secure the ends with string.
Boil for 1½ to 2 hours, or bake in a 400°F (200°C) oven for about 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 structure of the dough so it holds together when rolled and cooked.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Baking powder
- Releases gas during cooking so the dough rises and becomes light.
- Jam
- Provides sweetness and fruity flavour in the filling spiralled through the dough.
The step that matters
Rolling and sealing the dough. If the edges are not moistened and sealed, the roll can open during cooking and the jam can leak out. Keeping a border free of jam helps the seal hold.
“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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