Roly-poly Jam Pudding
Ingredients
Directions
Prepare
Make a suet crust and roll it out to about ½ inch thick.
Spread the jam evenly over the crust, leaving a small margin at the edges.
Roll it up tightly and fasten the ends.
Tie the pudding in a floured cloth.
Boil and serve
Place the pudding in boiling water and boil for 2 hours.
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
- Suet crust
- Forms the pastry wrapper that holds the jam and steams into a tender, soft dough.
- Jam
- Provides sweetness and fruity flavour, and moisture that bakes into the rolled layer.
The step that matters
Rolling and tying the pudding tightly. A loose roll or cloth lets water seep in and the jam escape, so the pudding can turn soggy or burst. Tight rolling and a well-floured cloth keep the filling sealed during the long boil.
“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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