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 into a stiff paste with a little cold water.
Roll it out into a long piece about ½ inch thick.
Fill and roll
Spread the jam on the dough, leaving a 1-inch border.
Moisten the edges and far end with water.
Roll up the dough lightly and seal the edges.
Cook
Wrap the pudding in a scalded pudding cloth and secure the ends with string.
Boil for 1 to 2 hours or bake in a 400°F (200°C) oven for 30 minutes.
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 that holds the dough together as it rolls and cooks.
- Suet
- Melts into the dough, keeping it tender and moist.
- Baking powder
- Releases gas as it cooks, lifting the dough for a lighter texture.
- Jam
- Adds sweetness and flavor to the filling inside the roll.
The step that matters
Seal the edges when rolling up the dough. If the moistened edges do not seal firmly, the jam can leak out and the roll can open during cooking, leaving the filling spread through the cooking liquid or pan.
“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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