Treacle Roly-Poly

Ingredients

• One quarter pound suet
• one half pound flour
• one half tea-spoonful baking-powder
• one pinch salt
• one gill and a half cold water
• four table-spoonfuls of treacle

Method

1. 1

   Grease a large jelly-jar.

2. 2

   Remove skin from suet, chop finely, and combine with flour, baking powder, and salt.

3. 3

   Moisten with cold water to form a dry dough.

4. 4

   Cut into pieces, roll out, and layer with treacle in the jar.

5. 5

   Cover with paper, place in a saucepan with boiling water halfway up the jar, and boil for one and a half hours.

6. 6

   Turn out onto a hot dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 172. The excerpt below is the record exactly as published.

TREACLE ROLY-POLY. 267 Add the currants to other ingredients, then moisten all with the milk. Dip a pudding-cloth in boiling water, sprinkle over it a little flour, place it over a basin, then pour in the mix- ture. With a piece of twine tie the cloth loosely round the mixture, and plunge the dumpling into a large pan of boil- ing water. Add to the water half a table-spoonful salt, and boil the dumpling two hours. Turn it then very carefully out of the cloth on to a very hot flat dish. Suet Dumplings. — Twelve ounces of flour, five ounces of suet, one half pint cold water, one tea-spoonful salt, one half tea-spoonful baking-powder. Remove from the suet all skin, place it on a board, and chop it very finely. Place the chopped suet in a basin, add the flour, salt, and baking-powder. Stir all together with a spoon, then moisten all to a dry dough with the water. Turn the dough out on the board, knead it very slightly together, cut it into eight or ten pieces. Flour the fingers well, and roll each piece into a ball. Have in readiness a large pan of boiling water, add to it a dessert-spoonful salt. Drop in one by one the dumplings, taking care not to add too many at once, as it cools the water. Boil the dumplings twenty minutes, take them out one by one, drain the water from them, and serve on a very hot dish. To be eaten with treacle or sugar. Treacle Roly-Poly. — One quarter pound suet, one half pound flour, one half tea-spoonful baking-powder, one pinch salt, one gill and a half cold water, four table-spoonfuls of treacle

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