Jam or Treacle Roly-Poly Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • ½ lb. (240 g.) self-raising flour
  • 4 oz. (120


Put the flour into a basin, add to it the suet, salt, and baking powder. Mix it with a little cold water, roll it out and wet the edges. Spread it with jam or syrup, leaving 1 inch all round, and roll it up in the form of a bolster. Seal the ends well. Flour a cloth and tie the pudding securely in it. Drop into a large saucepan of rapidly boiling water and boil for 2 hours. Do not allow the pud