Roly-Poly Pudding

Ingredients

• About b lb. jam.
• Suet paste (see receipt, page 34).

Method

1. 1

   Put the paste on a floured board, and roll it to a long thin piece.

2. 2

   Spread the jam over it, within half an inch of the edge; then wet the edges, roll it up, and press the ends together.

3. 3

   Flour the pudding and put it with the join downwards in a dry pudding cloth; roll the cloth round it, leaving room for it to swell, and tie it at each end with string.

4. 4

   Cook it according to the rules for boiled suet puddings, from 2 to 4 hours.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 18. The excerpt below is the record exactly as published.

ROLY-POLY PUDDING. Ingredients : — Suet paste (see receipt, page 34). About b lb. jam.

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