Roly-poly Pudding
Ingredients
Directions
Prepare
Prepare the suet paste (see recipe, page 34).
On a floured board, roll the paste into a long, thin rectangle.
Spread the jam over the paste, leaving a ½ inch border around the edges.
Wet the edges, roll the paste up tightly, and press the ends together.
Cook and serve
Flour the pudding and place it joint-side down in a dry pudding cloth.
Roll the cloth around the pudding, leaving room for it to swell, and tie it at both ends with string.
Cook the pudding in boiling water for 2 to 4 hours.
After cooking, let it stand briefly or pour cold water over it to help it release from the cloth.
Serve on a hot dish, plain or with melted butter.
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
- Adds fat that keeps the pastry rich and moist as it steams.
- Jam
- Provides sweetness and fruity flavour that soaks slightly into the rolled pastry.
The step that matters
Rolling and tying the pudding in the cloth. Roll the pudding tightly so it holds its shape, but leave room in the cloth for it to swell. Tie the ends securely so water cannot seep in 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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