Roly Poly
Ingredients
Directions
Prepare the dough
In a bowl, combine the flour and salt.
Add the finely chopped suet and mix well.
Gradually add water to form a stiff paste.
Turn the mixture onto a floured surface and roll it into a long rectangle.
Fill and wrap
Spread the jam over the dough, leaving space at the edges.
Carefully roll the dough up and seal the ends tightly.
Sprinkle a pudding cloth with flour and place the pudding in the center.
Tie the ends of the cloth with string and secure the middle with pins.
Cook
Place the pudding in a saucepan of boiling water and boil for two 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
- Coomb's aerated flour
- Forms the structure of the dough once mixed with water.
- Hugon's suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Jam
- Provides sweetness and fruity flavour spread through the rolled dough.
The step that matters
Sealing the roll. If the ends are not sealed tightly, boiling water can seep into the pudding and make it soggy, and the jam may leak out during cooking.
“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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