Rolled Pudding

Ingredients

• a bit of light puff paste
• any kind of fruit jam to within an inch of the edge
• the grated rind and strained juice of one very large, or of two small, lemons
• Half a pound of flour
• suet or butter
• a cloth round

Method

1. 1

   Roll out the paste, spread fruit jam on it, roll it up, pinch the ends, fold in a cloth, and boil for 1 to 2 hours depending on size.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 372. The excerpt below is the record exactly as published.

ROLLED PUDDING. Roll out thin a bit of light puff paste, or a good suet crust, and spread equally over it to within an inch of the edge, any kind of fruit jam. Orange marmalade, and mincemeat make excellent varieties of this pudding, and a deep layer of fine brown sugar, flavoured with the grated rind and strained juice of one very large, or of two small, lemons, answers for it extremely well. Roll it up carefully, pinch the paste together at the ends, fold a cloth round, secure it well at the ends, and boil the pudding from one to two hours, according to its size and the nature of the ingredients. Half a pound of flour made into a paste with suet or butter

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