Those Delicious Roly-Polies—

Hawera Star, Volume LIV, 24 August 1935, Page 12

Those Delicious Roly-Polies—

"THE old-fashioned jam or syrup roly-poly is a great favourite with men as well as children. Although it may be steamed, this pudding is one that always seems better when boiled. It should be served piping hot, of course, and if the pudding cloth is scalded in boiling water, wrung out tightly, and then dredged with flour, this prevents that sodden appearance so often noticeable with any form of jam roll. Also, an old plate placed at the bottom of the saucepan prevents the pudding from coming in contact with the pan and gives the roll a better look. Another good tip is always to mix jam or treacle with a teaspoonful or more of breadcrumbs, especially if the jam is of the “runny” variety.

A Good Foundation Mixture for Roly Poly. —To £lb. self-raising flour allow Mb. of breadcrumbs, Mb. shredded suet, a level teaspoonful of table salt and sufficient cold water to mix these ingredients to a soft dough. If plain flour is used, a teaspoonful of baking powder must be mixed in with the flour. Sieve the flour and salt and rub in the suet. Then mix with cold water to a dough soft enough to handle.

Flortr a pastry board, turn the dough on to this,-knead it lightly, then with a floured rolling nin roll out once to an oblong .shape about £in. in thickness, keeping the edges even. Moisten the edges with cold water. Mix breadcrumbs with the jam if very liquid, and spread the dough evenly with the mixture. Roll up, sealing the edges well together. Put into a scalded pudding cloth, which has been well dredged w,ith flour, leaving room for swelling, and tie each end securely. _ Have a pan of boiling water ready, put the pudding in this and boil for 2to hours. When taking up, allow it to stand for a minute before removing the cloth,, then turn it on to a very hot dish and lightly sprinkle with sugar. This much improves the appearance, and when breadcrumbs have been used'the roll should be as light as the proverbial feather. . Instead of jam or treacle, mincemeat is good, and children love this. Currants, sultanas, raisins marmalade, figs, and dates cut, up, apples and nuts with a little ginger and honey, or any mixture of chopped apple,.walnuts (or any other kind of nuts) and currants go well, also. If liked a sweet sauce, or custard, may be poured over the roll when serving, or a tureen of sauce handed with each helping. , . , . , Instead of cooking the mixture in a roll, it can be put in a basin. Place the dough on a floured board, roll out as before, then cut into rounds. Well grease a basin, place one round of douo-h at the bottom, then a layer of jam or whatever filling is used, then another round of dough, putting alternate layers of dough and filling till all are used, the top layer being dough. Cover with greaseproof paper and steam 21 hours.