Roly-poly Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Mix the flour, suet, baking powder, and salt in a bowl.
Add enough cold water to form a stiff dough.
Roll the dough into a rectangle about ½ inch thick.
Fill and roll
Spread jam on the dough, leaving a 1-inch border.
Moisten the edges with water, then roll the dough up tightly.
Seal the edges and wrap the pudding in a scalded cloth, securing the ends with string.
Cook
Boil for 1.5 to 2 hours or bake at 400°F (200°C) for about 1 hour.
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
- Flour
- Forms the structure of the dough that encloses the jam.
- Suet
- Adds fat that keeps the dough tender and rich as it cooks.
- Baking powder
- Releases gas during cooking so the dough rises and becomes light.
- Jam
- Provides sweetness and fruity flavour in the filling.
The step that matters
Sealing and rolling the dough. If the edges are not moistened and sealed well, the filling can leak out during cooking. Rolling tightly keeps the layers compact and the pudding neat when sliced.
“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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