Roly-Poly Pudding

Ingredients

• 1 breakfast -cupful of Flour
• f lb. of Suet finely chopped
• | teaspoonful of Salt
• 1 teaspoonful of Sugar
• | lb. of Jam
• £ teaspoonful Baking Powder
• Butter Milk or Water

Method

1. 1

   Put the flour into a basin along with the finely chopped suet, add salt, sugar, and baking powder, and mix well.

2. 2

   Add enough butter milk or water to make a stiff paste.

3. 3

   Roll it into a thin sheet, line a well-greased shape with the paste, add jam, cover with more paste, and steam for two hours.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 32. The excerpt below is the record exactly as published.

ROLY-POLY PUDDING. 1 breakfast -cupful of Flour, f lb. of Suet finely chopped. | teaspoonful of Salt. 1 teaspoonful of Sugar. Powder, i lb. of Jam. Butter Milk or Water. £ teaspoonful Baking Put the flour into a basin along with the suet, chopped very finely, to which add the salt, sugar, and baking powder, and mix all well together. Now add as much of either butter milk or water as will make a stiff paste, gathering up all the flour in the basin. Turn it out on the board and roll it into a thin sheet. Take a bowel or plain shape (a melon shape is best) and rub it well inside with dripping. Take as much of the paste as will line the shape, and fit it nicely all round, cutting the edges even. Now put a spoonful of jam in the bottom of the shape, and cover it with a piece of the paste ; repeat this operation till the dish is full, leaving a piece of paste last, which wet round the ^Jges a little to make it adhere. Cover the top with a buttered paper, and put the shape into a pot with half an inch of boiling water in it ; put the lid of the pot closely on, and steam for two hours, then turn out. N.B. — The scraps of paste left after lining the shape may be rolled out again, or just put in between the layers of jam as they are. Leave a piece the size of the top till the last. Have a pudding bowl that will hold a pint and a half, and rub it inside with butter. Make the flour, suet BOILED APPLE PUDDING. lbs. of Apples. A handful of Currants. 2 table-spoonfuls of Marmalade. 1 table-spoonful of Sugar. ^ lb. of Flour. ^ teaspoonful of Eaking Powder. Cup of Milk. Pinch of Salt. i lb. Suet. PUDDINGS. 81 chopped, salt, baking powder, and a teaspoonful of sugar up into a paste with either sweet or butter milk, which roll out rather thinly and line the basin as described in recipe for “ Boiled Meat Pudding.” Pare and cut up the apples, also wash and dry the currants. Put a few apples in the bottom of the basin, then a little sugar, a few currants, and a little of the marma- lade. Eepeat till the dish is full and all the ingredients used up. Cover with paste, and tie a wet pudding cloth over as previously directed, and place in plenty of boiling water to boil for two hours. N.B. — Water may be used instead of milk to make the paste. Pare 6 good-sized and firm apples, and take the cores out with an old penknife, so as not to break the apple. Put in a basin one pound flour, ^ lb. suet chopped very finely, a teaspoonful baking powder

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