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Historical recipe: roly-poly pudding
- 8 oz flour
- just over 1/4 of a pint water
- 2 oz shredded beef suet
- 1 1/2 oz jam
- (to pref) salt
- icing sugar(optional)
- custard(optional)
Method
step 1
Mix the suet, flour, baking powder and salt with the water.
step 2
Roll out the dough on a floured surface. Spread the jam over the dough and wet the edges.
step 3
Roll up, pressing edges together.
step 4
Tie it up fairly tightly in a floured pudding cloth or baking paper. Tie the ends with string to keep the cylindrical shape.
step 5
Boil or steam for two hours, or until cooked.
step 6
Sieve icing sugar over the top or serve with custard.
