Roly-Poly Pudding

Ingredients

• ½ lb. of Flour
• ½ lb. of Suet
• ½ lb. of Jam
• ½ teaspoonful of Baking Powder
• ½ teaspoonful of Salt
• 1½ gill of Water

Method

1. 1

   Mix the flour, salt and baking powder in a basin; chop the suet finely; mix it with the flour; make it into a light firm paste with water; put it on a floured paste-board; roll it into a long thin piece; spread the jam over it, not too near the edge; wet the edge; roll up the paste; press ends together.

2. 2

   Flour the pudding and put it (with the join down) in a dry pudding-cloth; roll the cloth round it, and tie at each end with string.

3. 3

   Put it in a saucepan of boiling water.

4. 4

   Boil for 1½ hour.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 18. The excerpt below is the record exactly as published.

lb. of Flour. 3 or 4 ozs. of Suet. 2 ozs. of Brown Sugar. £ teaspoonful of Baking Powder. A little Salt and Dripping. 1 gill of Water. Method : — Grease a pint pudding-basin with dripping ; then sprinkle it with sugar. Prepare the fruit. Suet Crust : — Mix flour, salt and baking powder in a basin ; chop the suet ; mix it with the flour; make it into a light firm paste with the water; put it on a floured board. Cut off one-third for the top ; roll out the large piece and line the basin. Put in half the fruit, the sugar, and a little water (according to kind of fruit). Then the rest of the fruit; roll out the small piece of paste ; put it on the top ; damp it and draw the lining over it ; flour it and tie a pudding- cloth over it. Boil for two hours in a saucepan well filled with boiling water. Take it up ; remove the string and cloth ; put in a hot dish over the basin ; turn it upside down and lift it from the pudding. Serve hot. Wash the pudding-cloth as soon as possible. All puddings of this kind are best eaten hot. Time, 2| hours. (72) SUET PUDDING. Ingredients : — J lb. of Flour. 4 or 6 ozs. of Suet. 1 1 gill of Water. 1 teaspoonful of Baking Powder. | teaspoonful of Salt. ol Method : — Put a saucepan of water on the fire to boil. Dip the middle of the pudding cloth into it ; wring and sprinkle it with flour ; have a string ready. Skin, shred, and chop the suet finely (a little flour prevents it from sticking). Mix flour, salt, baking powder, and suet together in a basin ; mix into a light paste v ith the water ; knead a little ; turn it into the pudding-cloth ; tie lightly, leaving a little room for it to swell; plunge into boiling water ; boil quic ky 2 hours. When done remove the string and cloth, turn the pudding carefully on to a hot dish, and serve with roast and boiled meat or preserve. Time, 2i hours. (73) CHRISTMAS PUDDING. Ingredients : — 1 lb. Raisins. 1 lb. Currants. 1 lb. Sugar, i lb. Sultanas. ^ lb. Mixed Peel. | lb. Almonds (or not). ~ lb. Flour. | lb. Bread Crumbs. ■| lb. Beef Suet (or more). 6 or 8 Eggs. Milk (according to size of Eggs). Rind of 1 Lemon (chopped). ^ teaspoonful of Salt. 1 teaspoonful of Spice. Ginger, Cloves, Nutmeg, and Cinnamon. Method : — Grease some pudding basins or moulds, and, if liked, sprinkle with castor sugar ; have ready pudding-cloths, strings, and pieces of white paper greased. Stone the raisins, wash and dry the currants, clean the sultanas, cut the peel into shreds, blanch and shred the almonds, make the bread crumbs, chop the suet finely. Break the eggs one at a time in a cup, 52 put them into a basin, beat well and add a little milk. Put the flour into a basin, mix in the salt, spice, crumbs, and lemon rind, then add the suet, sugar, almonds and fruit ; when all is well mixed add eggs and mix all in a rather loose paste. Fill the basins to the top and cover with paper, then the cloth. Put the puddings in boiling water and boil from 6 to 10 hours, According to size. For serving, remove the cloth and paper, turn the pudding carefully on a hot dish, and sprinkle with castor sugar. Christmas pudding improves by being kept in a cool dry place. Time, 12 hours. (74) ROLY-POLY PUDDING. Ingredients : — | lb. of Flour. | lb, of Suet. ^ lb. of Jam. J teaspoonful of Baking Powder. \ teaspoonful of Salt. 1^ gill of Water. Method : — Mix the flour, salt and baking powder in a basin ; chop the suet finely ; mix it with the Hour ; make it into a light firm paste with water ; put it on a doured paste-board ; flour it ; roll it into a long thin piece ; spread the jam over it, not too near the edge ; wet the edge ; roll up the paste ; press ends together. Flour the pudding and put it (with the join down) in a dry pudding-cloth; roll the cloth round it, and tie at each end with string. Put it in a saucepan of boiling water. Boil for 1J hour. All puddings of this kind should be boiled quickly, and well covered with water all the time. When done, take it up ; let it steam ; and then turn it carefully on to a hot dish and serve. Time, 2 hours. 53 (75) HUNTER PUDDING. Ingredients : — | lb. Flour. | lb. Suet. 1 lb. Raisins, Currants, or Sultanas. 2 ozs. of Brown Sugar. I teaspoonful Baking Powder. | teaspoonful of Salt

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