4468 Roly-Poly Pudding

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a Suet Paste and allow it to rest for 1 hour. Roll out the paste into a rectangle 5 mm ( in) thick and spread it with any kind of jam. Roll up to the shape of a long sausage.

Place it on a buttered and floured cloth and tie up. Cook in boiling water or steam for 1½ hours.

To serve, cut the pudding into round thick slices 1 cm ( in) thick, arrange in a circle on a dish and serve accompanied with a fruit sauce.