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Dessert

Roly Poly Pudding

A suet pastry roll filled with jam, boiled and served with custard sauce or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and sauce match in chemistry and in kitchens. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,147 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roly Poly Pudding

Ingredients

Directions

Prepare the roll

  1. Roll out the suet pastry into a long strip.

  2. Spread jam on the pastry, leaving space near the edges.

  3. Roll up the pastry tightly and seal the ends.

Wrap and boil

  1. Dip a pudding cloth in boiling water.

  2. Sprinkle the cloth with flour.

  3. Place the roll in the center of the cloth.

  4. Fold the cloth over the roll.

  5. Tie the ends with string.

  6. Boil in water for two hours.

Serve

  1. Serve hot with custard sauce or cream.

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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Suet pastry
Forms the enclosing dough that bakes or steams into a tender, rich wrapper around the filling.
Jam
Provides sweetness and fruit flavour that spreads through the rolled pastry as it cooks.
Flour
Dusts the cloth so the pudding releases from it cleanly and does not stick.

The step that matters

Rolling the pastry tightly and sealing the ends. A loose roll or unsealed ends let water and jam seep into the boiling liquid and leave gaps in the pudding. A tight, sealed roll holds its shape and keeps the filling inside.

“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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