Roly-poly Pudding

Ingredients

• one pound of flour
• jam to spread
• a cloth that has been wrung out of boiling water and floured

Method

1. 1

   Make a suet crust with the flour, roll it out thin and spread jam over it.

2. 2

   Roll it up tightly, tie in a cloth, and boil for 1.5 hours.

3. 3

   Serve with sweet sauce.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 236. The excerpt below is the record exactly as published.

Roly-poly Pudding. Cheese. Marketing. For the Day.— A large Lettuce, Beetroot, Watercress, &c. ; Plums for com¬ pote ; a moderate-sized Crab. Moderate-sized fisli are the best. If the crab feels light it is not good. Crabs are at their best from April to October. A pound and a half or more of Veal Cutlet for curry ; French Beans : six ounces of Beef Suet for roly-poly pudding ; a small, plump Leg of Mutton for pickling ; Fresh Fruit for the Rothe Grtitze. For To-morrow.— Small Soles for breakfast (January 3rd) ; order a Lamb’s Fry for to-morrow. Breakfast. — Mushrooms on Toast (March 20th) ; Eggs on the Dish (December 7th) ; Bice and Barley Porridge (June 15th). Luncheon. — Lamb served yesterday ; Mint Sauce (March 25th) ; Salad (March l3th) ; Compote of Plums (August 5th). Dinner. — Bisque Soup (October 17th). Curried Veal. — Follow the recipe for Curried Babbit (July 16th), and substitute the veal for the rabbit. Boiled Bice (July 21st) ; French Beans (August 16th). Roly-poly Pudding. — Make some suet crust with one pound of flour (June 25th), roll it out till it is moderately thin, and let it be longer than broad ; spread jam over it to within half an inch of the edge all round, wet the edges, roll the pudding up to make it like a bolster, press the edges together, and roll it in a cloth that has been wrung out of boiling water and floured

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