Roly-Poly Pudding. (Sherwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

8 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
6 ozs. of fresh beef suet, chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
mutton suet would do nearly as well if very carefully picked ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a little water to mix it ↝ Water, tap [Tap water]
jam before boiling ↝ Jam [Jams, syrups, toppings]

Instructions (2)

Take 8 ozs. flour to 6 ozs. of fresh beef suet, chopped fine, or mutton suet would do nearly as well if very carefully picked; use a little water to mix it; work lightly to a dough; knead into a roll and boil it in a cloth till mellow—this paste should be almost transparent.
Serve as a bolster-shaped suet pudding with treacle in a boat; or spread it with jam before boiling and then roll it up.

Original Text

Roly-Poly Pudding. (Sherwood.)
Take 8 ozs. flour to 6 ozs. of fresh beef suet, chopped fine, or
mutton suet would do nearly as well if very carefully picked; use
a little water to mix it; work lightly to a dough; knead into a
roll and boil it in a cloth till mellow—this paste should be almost
transparent.
Serve as a bolster-shaped suet pudding with treacle in a boat;
or spread it with jam before boiling and then roll it up.

Notes

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