Jam Roly-Poly Pudding

Ingredients

• 6-oz. Flour
• 3-0z. Shredded ATORA
• Flat teaspoonful of Baking Powder
• Pinch of Salt
• spread over with jam

Method

1. 1

   Mix the flour, baking powder, salt and suet with cold water to a stiff paste.

2. 2

   Roll out thin and spread over with jam, marmalade, or golden syrup.

3. 3

   Roll over, pinch top and bottom edges together.

4. 4

   Dip pudding cloth in boiling water, flour it, and wrap round pudding, tie ends with string.

5. 5

   Steam for 2 hours.

Nutrition per serving

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 7. The excerpt below is the record exactly as published.

6-oz. Flour. 3-0z. Shredded ATORA. Flat teaspoonful of Baking Powder. Pinch of Salt. Mix the flour, baking powder, salt and suet with cold water to a stiff paste. Roll out thin and spread over with jam, marmalade, or golden syrup. Roll over, pinch top and bottom edges together. Dip pudding cloth in boiling water, flour it, and wrap round pudding, tie ends with string. Steam for 2 hours. Sufficient for 4 to 6 persons. MARMALADE PUDDING 3-0z. Breadcrumbs. 3-o0z. Flour. 3-0z. Brown Sugar. 3-o0z. Shredded ATORA. 4-0z. Marmalade. Pinch of Salt. 4 teaspoonful Bi-carbonate of Soda. 2 tea- spoonsful Water. | Egg. Mix dry ingredients together. Beat up egg in the marmalade. Dissolve soda in the water and add last. Grease pudding basin and then sprinkle with brown sugar, pour in the mixture. Steam for 24 hours. Serve with marmalade sauce. Sufficient for 4 to 6 persons. ORANGE PUDDING 3-0z. Breadcrumbs. 3-o0z. Self-raising Flour. 4-oz. Shredded ATORA. 3-oz. Sugar. l-oz. Candied Orange Peel. Grated rind and juice of 2 Oranges. | Egg. Grease basin, decorate with strips of candied peel, thinly sliced. Mix in- gredients together. Beat up egg, add orange juice and mix thoroughly. Steam for 3 hours. Sufficient for 4 to 6 persons. POMONA PUDDING 3-oz. Breadcrumbs. 3-oz. Flour. 3-oz. Sugar. 3-0z. Shredded ATORA. 4 tea- spoonful Baking Powder. 2-oz. Sultanas. 2-oz. Dried Apricots (soaked overnight in cold water). | Egg. Not quite 4-pint Milk. Strain water off apricots, cut them in four and soak in the milk, slightly warmed, and place the vessel where it will keep just warm. Blend all the dry in- gredients, then add the fruit and the egg well beaten. Mix up thoroughly. Grease basin, three-parts fill it, and steam for 3 hours. Sufficient for 6 to 8 persons. PCUND PUDDING 3-lb. Flour. 4-lb. Breadcrumbs. 4-!b. Raisins. 4-lb. Currants. 4-Ib. Shredded ATORA. l-oz. Candied Peel. 4-0z. Ground Almonds. ! Egg. One-third-pint of Milk. Teaspoonful Baking Powder. Mix together all the dry ingredients, add egg well beaten in milk. Pour into greased basin, cover with greased paper, and steam for 34 hours. Serve with custard sauce. Sufficient for 8 to 10 persons. RAISIN PUDDING 4-oz. Flour. 4-0z. Breadcrumbs. 4-oz. Shredded ATORA. 2-oz. Sugar. 3-Ib. Stoned Raisins. Small teaspoonful Bi-carbonate of Soda. Pinch of Salt. | Egg and Milk to moisten. Cut raisins in half, mix ingredients together, stir in egg beaten up with enough milk to moisten (egg optional). Pour into greased basin, cover with greased paper, and steam for 3 hours. Sufficient for 6 to 8 persons. ROCHDALE PUDDING 44-0z. Bread. {4-0z. Shredded ATORA. 3-o0z. Sultanas. 2-oz. Sugar. | Egg. 3-pint Milk. A few drops of Essence of Almonds or Vanilla. Grease pie-dish, cut thin slices of bread, place these in dish, and between each slice sprinkle sultanas and ATORA. Beat egg with milk and flavouring, and pour over. Bake in slow oven until brown, about ? hour. It is advisable to let the pudding soak before placing in oven, so that a little more milk may be added if necessary. Sufficient for 6 persons. SAGO FRUIT PUDDING 4-0z. Small Sago. 4-pint Water. 6-0z. Breadcrumbs. 6-o0z. Currants, Raisins, Figs, or Dates. 2-0z. Shredded ATORA. 2-oz. Brown Sugar. }-pint Milk. 4 teaspoonful Bi-carbonate of Soda. Soak sago overnight in the water. If using large fruit, cut it up. Break up the sago with a fork and mix with the other ingredients, add milk to make a fairly stiff mixture, put into a buttered basin and steam for 3$ hours. Turn out and serve with or without sauce. Note—An extremely light and nice pudding. Sufficient for 6 to 8 persons. SPICE PUDDING 6-0z. Flour. 3-0z. Shredded ATORA. 6-0z. Golden Syrup. |-oz. Brown Sugar, 2-0z. thinly-sliced Candied Peel. | teaspoonful each of Ground Ginger. Cinnamon and Allspice. | teaspoonful Bi-carbonate of Soda. Milk. Warm syrup, then mix in dry ingredients. Moisten to a stiff mixture with milk (about a tablespoonful), stir well and pour into greased basin. Steam for 3 hours. Sufficient for 6 to 8 persons. SPANISH PUDDING 6-0z. Ground Rice. }-lb. Shredded ATORA. }-lb. Sugar. Teaspoonful Baking Powder. | Egg. 2tablespoonsful of Milk. Pinch of Salt. 6-0z. Dried Apricots. Put apricots to soak in water overnight, drain off water next day and cut up. Mix rice, salt, baking powder, and ATORA, then add the apricots. Beat up egg with sugar and add milk. Put in greased basin, cover with greased paper, steam for 3 hours. Sufficient for 6 to 8 persons. SUET PUDDING 3-lb. Flour. 3-0z. Shredded ATORA. Large teaspoonful Baking Powder. Pinch of Salt. Mix flour, baking powder and salt, then add suet. Moisten with water to a fairly stiff paste. Steam for 2 hours. Sufficient for 4 to 6 persons. SUET CRUST FOR PUDDINGS 6-0z. Flour. 3-0z. Shredded ATORA. Pinch of Salt. Level teaspoonful of Baking Powder. Mix the flour, baking powder, and salt well together, add the shredded ATORA and mix—do not rub in. Add water to mix to a firm paste (it should leave the bowl perfectly clean), roll out to thickness required, 4-inch is usually liked. (See recipe for “‘Fresh Fruit Puddings’’). Sufficient for a fruit pudding for 4 to 6 persons. SYRUP SPONGE PUDDING 6-0z. Breadcrumbs. 3-0z. Shredded ATORA. Breakfast cup of Golden Syrup. Grated rind and juice of | Lemon. | Egg. Mix breadcrumbs with the ATORA and lemon peel, grated, then stir in warmed syrup and lemon juice, lastly the egg, well beaten. Turn into a greased basin, cover with greased paper, and steam for 3 hours. Sufficient for 4 to 6 persons. TREACLE PUDDING 8-0z. Fiour. 4-0z. Shredded ATORA. Teaspoonful Baking Powder. Pinch of Salt. $-!b. Treacle or, preferably, Golden Syrup. Mix the dry ingredients together with cold water into a stiff paste, roll out into a thin round, spread with syrup and roll up as for a roly-poly pudding. Then twist it into a round and place in greased basin, into which has been put a layer of syrup. Cover with greased paper and steam for 3 hours. N.B.—Jam may be used instead of treacle, and the pudding baked for |4 hours. Sufficient for 8 persons. GOLDEN ROLL 4-lb. Flour. 3-0z. Shredded ATORA. Large teaspoonful Baking Powder. A Pinch of Salt

Cook this with the app: pantry check, scaling, and the assistant.