Roly-poly Pudding
Ingredients
Directions
Assemble the roll
Roll the suet paste into a long thin piece on a floured board.
Spread the jam over the paste, leaving half an inch from the edge.
Wet the edges of the rolled suet paste.
Roll it up.
Press the ends together.
Flour the pudding.
Place the pudding join-side down in a dry pudding cloth.
Roll the cloth around the pudding, leaving room for it to swell.
Tie the pudding at each end with string.
Cook and serve
Cook according to the rules for boiled suet puddings for 2 to 4 hours.
Let it stand briefly after cooking.
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 paste
- Forms the pastry wrapper that holds the jam and cooks into a tender, rich crust.
- Jam
- Supplies sweetness and fruit flavour that cooks into the filling inside the roll.
The step that matters
Leave room for the pudding to swell. Suet pastry rises and expands as it steams. If the cloth is wrapped tightly, the pudding is squeezed and can burst or cook unevenly, so the cloth must be loose around it.
“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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