Boiled Puddings

1. The pudding can be boiled in a basin covered with a cloth or in a cloth only. The cloth should be clean and well floured before use. Roly-poly types of puddings are rolled in the floured cloth, forming a sausage-shape, and tied loosely at either end, to allow room for the pudding to swell.

3. The water must be boiling rapidly when the pudding is put in and then should simmer gently. The water must completely cover the pudding and be deep enough to float those boiled in cloths; otherwise a plate or saucer must be placed at the bottom of the pan. As the water boils away, boiling water must be added.