Raisin Roly Poly

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon Royal Baking Powder
• 2 tablespoons butter
• 1 cup milk
• 2 tablespoons granulated sugar
• seeded raisins

Method

1. 1

   Sift flour, salt, and baking powder together.

2. 2

   Rub in butter, mix with milk to soft dough, roll out 1/2 inch thick.

3. 3

   Spread with soft butter, sprinkle with raisins and sugar, roll up, pinch ends together, lay on buttered pie-plate, and steam 30 minutes.

4. 4

   Dry off in oven 10 minutes.

5. 5

   Serve with creamy or liquid sauce.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 47. The excerpt below is the record exactly as published.

1 cup milk, 2 cups flour, 1 Vi tea- spoons Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and serve with hard sauce. Fine Peach Pudding. — Fill pudding-dish with whole peeled peaches, pour over 1 pint water, cover, and bake till peaches are tender. Drain off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1 tablespoon melted butter, pinch salt. Beat hard 4 minutes, pour over peaches in dish, bake to rich brown and serve with cream. “ Poor Man’s Pudding.” — V^ cup suet, chopped, V<2 cup seeded raisins, V<s cup currants, washed and picked, IVfe cups grated bread, 1 cup flour, 1 teaspoon Royal Baking Powder, Mi cup brown sugar, 1 pint milk. Slix all well together, put into well-greased mold, set in THE ROYAL BAKING POWI saucepan with boiling water to reach Vi up sides of mold ; steam 2 hours ; turn out on dish carefully ; serve with butter and sugar. Plum Pudding (Royal Christmas). — 2 cups raisins, 2 cups currants, 2 cups suet, Vi cup almonds, blanched, 2 cups flour, 2 cups grated bread, Vi cup each citron, orange, and lemon peels, 8 eggs, 1 cup sugar, Vi cup cream, 1 gill each wine and brandy, large pinch salt, 1 table- spoon extract nutmeg, 1 teaspoon Royal Bak- ing Powder. Put in large bowl raisins, seeded, currants, washed and picked, suet, chopped very tine, almonds, cut fine, citron, orange, and lemon peels, chopped, sugar, wine, brandy, and cream; lastly, add flour, sifted with powder ; mix all well together, put in large, well-buttered mold (fig. II) ; set in saucepan mth boiling water to reach ^ up sides of mold, steam thus 5 hours ; turn out on dish carefully ; serve with Royal wine sauce. Plum Pudding, 2. — IVi cups each grated bread, very finely chopped suet, raisins, seeded, currants, washed and picked, and coffee .sugar. Mi cup each citron, milk, and orange marma- lade, 4 eggs, 2 cups flour, 1 teaspoon Royal Baking Powder, 1 teaspoon each extract cin- Tiamou, cloves, and nutmeg. Mix all these ingredients well together in large bowl, put in well-buttered mold, set in saucepan with boil- ing water to reach Mi up its sides; steam thus 3Mj hours; turn out carefully on dish, and serve with Royal wine sauce. Princess Pudding. — % cup butter, 1 cup sugar, 1 large cup flour, 3 eggs. Mi teaspoon Royal Baking Powder, small glass brandy. Rub to smooth cream butter and sugar ; add eggs, 1 at a time, beating few minutes after each addition ; add flour sifted with powder, and brandy; put into mold well buttered, set in saucepan with boiling water to reach % up its sides ; steam thus IV^ hours ; turn out on dish carefully ; serve with lemon sauce. Raisin Roly Poly. — 2 cups flour. Mi teaspoon salt, 1 teaspoon Royal Baking Powder, sifted together. Rub in 2 tablespoons butter, miT with milk to soft dough, roU out Mi inch thick. Spread with a little soft butter. Sprinkle thickly with seeded raisins, then with 2 ta- blespoons granulated suga

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