Rolled Pudding

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Pudding base
Filling
Alternative base and filling
Instructions (10)
  1. Roll out thin a bit of light puff paste, or a good suet crust.
  2. Spread equally over it to within an inch of the edge, any kind of fruit jam.
  3. Orange marmalade, and mincemeat make excellent varieties of this pudding.
  4. A deep layer of fine brown sugar, flavoured with the grated rind and strained juice of one very large, or of two small, lemons, answers for it extremely well.
  5. Roll it up carefully.
  6. Pinch the paste together at the ends.
  7. Fold a cloth round.
  8. Secure it well at the ends.
  9. Boil the pudding from one to two hours, according to its size and the nature of the ingredients.
  10. Half a pound of flour made into a paste with suet or butter, and covered with preserve, will be quite sufficiently boiled in an hour and a quarter.
Original Text
ROLLED PUDDING. Roll out thin a bit of light puff paste, or a good suet crust, and spread equally over it to within an inch of the edge, any kind of fruit jam. Orange marmalade, and mincemeat make excellent varieties of this pudding, and a deep layer of fine brown sugar, flavoured with the grated rind and strained juice of one very large, or of two small, lemons, answers for it extremely well. Roll it up carefully, pinch the paste together at the ends, fold a cloth round, secure it well at the ends, and boil the pudding from one to two hours, according to its size and the nature of the ingredients. Half a pound of flour made into a paste with suet or butter, and covered with preserve, will be quite sufficiently boiled in an hour and a quarter.
Notes
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