Roly Poly Pudding (Recipe From 1892)

RolLy PolLy Pudding (From 1892) >>>

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

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. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Roly Poly Pudding recipe converted into a clearer, metric-friendly version.

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.