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Dessert

English Roll Pudding

A rolled dough filled with preserves, boiled or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

English Roll Pudding

Ingredients

Directions

Prepare

  1. Roll out the dough to ½ inch thick.

  2. Spread your choice of preserves over the dough.

  3. Dust a little flour on top, then roll it up tightly.

Wrap and cook

  1. Wet and pinch the ends to seal, then tie it in a cloth that has been wet and floured.

  2. Boil or steam for 1 to 2 hours, depending on size.

Serve

  1. Serve hot with a rich liquid sauce.

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. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

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

What each ingredient does

All-purpose flour
Forms the dough's structure so it holds together when rolled and steamed.
Suet
Its fat keeps the dough tender and moist as it cooks.
Water
Hydrates the flour so the flour and suet bind into a workable dough.
Preserves
Provide the sweet, fruity filling that flavours the roll as it cooks.

The step that matters

Sealing and tying the roll. If the ends are not sealed and the cloth is not snug, water can seep into the roll during boiling or steaming, making it soggy and washing out the filling. A tight wrap keeps the roll compact so it cooks evenly.

“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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