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Dessert

Jam Roly-poly Pudding

A boiled pudding made from flour, suet, and jam rolled into a tight log.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jam Roly-poly Pudding

Ingredients

Directions

Prepare the dough

  1. In a bowl, mix the flour, chopped suet, and salt.

  2. Add just enough milk and water to form a firm paste.

  3. Roll out the paste to about ¼ inch thick.

Fill and wrap

  1. Wet the edges, spread the jam on top, and roll it up tightly.

  2. Seal the edges securely and place the pudding in a floured cloth.

  3. Tie the cloth at both ends and place it in boiling water.

Boil and serve

  1. Boil quickly for about 1½ hours.

  2. Carefully turn out and 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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the pastry dough that holds the filling together.
Suet
Adds fat that keeps the dough tender and moist during boiling.
Jam
Provides sweetness and flavor inside the rolled pudding.

The step that matters

Rolling the pudding tightly and sealing the edges. Loose rolling or poor sealing lets jam leak out and water seep in during boiling, so the pudding can turn soggy and lose its shape. Tight, well-sealed rolls hold the filling in place.

“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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