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Dessert

Jam Roley Poley

A rolled dough filled with jam, boiled for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and raspberry are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,262 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jam Roley Poley

Ingredients

Directions

Make the dough

  1. Sift the flour into a bowl.

  2. Rub the dripping into the flour with your fingertips.

  3. Add a pinch of coarse sea salt.

  4. Gradually mix in iced water to form a dough.

  5. Turn the dough onto a floured board.

  6. Roll the dough out to about ¼ inch thick.

Fill and wrap

  1. Spread the rolled dough with jam.

  2. Dampen the edges.

  3. Carefully roll the dough up.

  4. Pinch the ends to seal.

  5. Place the rolled dough in a floured cloth.

  6. Tie the ends of the cloth.

  7. Pin the center in two places.

Boil and serve

  1. Boil a large pot of water.

  2. Slide in a saucer.

  3. Gently lower the pudding into the water.

  4. Boil for 2 hours.

  5. Turn out onto a hot dish.

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 + raspberrytop 20% of all pairs
    Smell alikemoderate
    Cooked together1,262 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the dough's structure once mixed with water and rolled out.
Dripping
Adds fat that keeps the dough tender and short rather than tough.
Iced water
Binds the flour and fat into a dough while keeping it cold and workable.
Jam
Supplies the sweet, fruity filling that soaks slightly into the pudding during boiling.

The step that matters

Sealing the roll and cloth. If the edges are not dampened and pinched shut, the jam can leak into the boiling water. A tight wrap in a floured cloth keeps the pudding together and holds its shape during the long boil.

“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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