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Roly-Poly Pudding

The pastry for this favourite pudding may be made in three or four ways, according to the degree of richness required. For a superior pudding mix a pound of flour with half a pound of very finely-shredded suet, freed from skin and fibre. Add a good pinch of salt, an egg, and nearly half a pint of milk. Roll out three or four times. For a plainer pudding, mix five or six ounces of suet with a pound of flour, add a pinch of salt, and make a paste by stirring in half a pint of water. When suet is objected to, rub six ounces of butter or six ounces of sweet dripping into a pound of flour, and proceed as before. When a smaller quantity still of dripping is used, addition of a spoonful of baking-powder will help to make the pastry light. Roll out the dough to a long thin form, a quarter of an inch thick, and of a width to suit the size of the saucepan in which it is to be boiled. Spread over it a layer of any kind of jam, and be careful that it does not reach the edges of the pastry. Begin at one end, and roll it up to fasten the jam inside, moisten the edges, and press them securely together. Dip a cloth in boiling water, flour it well, and tie the pudding tightly in it. Plunge it into a saucepan of boiling water, at the bottom of which a plate has been laid to keep the pudding from burning, and boil quickly until done enough. If it is necessary to add more water, let it be put in boiling. Marmalade, treacle, sliced lemon and sugar, lemon-juice and sugar, chopped apples and currants, either separately or together, may be used instead of jam for a change. Time to boil the pudding, one hour and a half to two hours, according to the size.