2517—Roly-poly Pudding

Proceed as for No. 2361, Dumpling and Pudding Pastes: prepare a firm paste from one lb. of flour, nine oz. of chopped suet, one and a half oz. of sugar, a pinch of salt, and one-sixth pint of water. Let this paste rest for one hour before using it.

Roll it out to the shape of a rectangle one-fifth of an inch thick; spread a layer of jam upon it, and roll it up like a Swiss roll.

Wrap it in a buttered and dredged cloth, and cook it in boiling water or in steam for one and a half hours.

When about to serve, cut the roll into roundels half an inch thick, and dish them in a crown. As an accompaniment serve a fruit sauce.