Roly Poly Pudding (Recipe From 1892)

RolLy PolLy Pudding (From 1892) >>>

New Zealand Mail, Issue 1052, 29 April 1892, Page 6

Roly Poly Pudding recipe converted into a clearer, metric-friendly version. Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe.

Ingredients:

• Suet crust pastry (approximately 250-300g of flour with 125-150g shredded suet, plus water to bind)

• Jam or fruit spread (around 150-200g)

• Flour for dusting the cloth

• Lemon sauce for serving (optional)

Instructions:

1. Prepare the Suet Crust:
   Make a rich suet crust by mixing self-raising flour with shredded suet and a little water until you have a firm dough.

2. Roll and Fill:
   Roll the dough out to about 1 cm thick. Spread your choice of jam or fruit, leaving about a 2 cm margin around the edges.

3. Shape the Pudding:
   Roll the dough up like a Swiss roll. Seal the edges.

4. Wrap for Steaming:
   Take a clean cloth, sprinkle it with flour, and wrap the pudding roll in it. Tie securely.

5. Cook:
   Drop the wrapped pudding into a large pot of boiling water. Cook for 2 hours, ensuring the pudding stays submerged.

6. Serve:
   Remove the cloth, place the pudding on a flat dish, and serve hot with lemon sauce.