Jam Boly-poly Pudding
Ingredients
Directions
Prepare
Make a light suet crust.
Roll out the crust to about 1 inch thick.
Spread the jam evenly over the crust, leaving a small margin without jam where the pudding will join.
Roll it up tightly and secure the ends.
Tie the pudding in a floured cloth.
Cook
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
- Jam
- Provides the sweet filling and fruity flavour that soaks slightly into the crust while steaming.
- Suet
- Adds fat to the crust, keeping it tender and moist during long steaming.
The step that matters
Securing the roll. If the ends or seam are not sealed tightly, water can enter the pudding during the long boil and make the crust soggy, and jam may leak out. Leaving a jam-free margin helps the edges join firmly.
“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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