Steam or Boiled Pudding Teatime Treats Ideas
Raisin Roly-Poly Pudding Recipe
Most people will have heard of Jam Roly-Poly. This is a recipe which gives that dish a slight twist. Raisin roly-poly is based on a traditional suet roll. Usually served with custard it makes a heavy but tasty sweet.
Raisin Roly Poly Pudding
4 oz suet
12oz raisins (stoned and pitted)
1 dessertspoon sugar
3 oz plain flour
pinch of salt
1 teaspoon baking powder
Place the flour, salt and baking powder into a bowl and mix well. Then, add the suet and sufficient cold water, which will allow you to make a soft dough. Once this is mixed, turn out onto a lightly floured surface and roll to about 1/4 inch thick.
Sprinkle the raisins and sugar over the dough. Roll the dough up in a fashion similar to a Swiss roll, ensuring that you dampen the ends and pinch a little to seal. Sprinkle with a little flour then wrap in greaseproof paper and roll tightly with a pudding cloth. Tie this tightly but leave a little room at each end to allow the pudding to swell.
Place the "parcel" in a saucepan of boiling water and boil for 3 hours, topping up with water where necessary. When serving, cut into thick slices and serve with custard.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.