ROLY-POLYS UP-TO-DATE

New Zealand Herald, Volume LXX, Issue 21520, 17 June 1933, Page 7 (Supplement)

ROLY-POLYS UP-TO-DATE

The ordinary jam roly-poly is too well-tried a favourite to need description; but thero are many ways in which this popular winter sweet can be varied and made more interesting. Honey Roly-Poly.—Make an ordinary suet crust, (Jib. self-raising flour, ilb. shredded suet and enough water to mix into a soft rollable dough is a good mixture), and spread with a special filling made by heating ilb. honey and 2oz. breadcrumbs in a saucepan, and then leaving it to cool. Do not spread the filling to the edge of the dough—leave a good margin all round. Damp the edge and roll up the dough as you would a Swiss roll. Press the edges securely together at either end Now wrap the roll in a floured pudding cloth and tie tightly at both ends. Then put it into a. pan of boil--1116 and boil for, one hour and a-half. Heat extra honey and serve as as sauce. A Spiced Fruit Roll.—Half pound self-raising flour,. 4oz. shredded suet, one and a-half level teaspoonfuls ground cinnamon, 4oz. Demerara sugar, 4oz. sultanas, 2oz. currants, 2oz. candied peel, water to mix. Wash, pick over, dry the fruit, and cut the peel into fine shreds. Sift the flour and cinnamon into' a basin, add the shredded suck and mix them well. Then add the sugiiT and prepared fruit. ]f liked, stoned raisins may be used, or figs stalked and cut into pieces. Now stir m sufficient water to make a soft dough. Turn it on to a lightlv-floured board and form it into a smooth roll with your hands. Wrap it in a floured pudding cloth, and tie it securely at both ends. Boil the pudding for from one and a-half to two hours. Lift it out and drain off the water, then remove the cloth and serve the pudding dusted with castor sugar. Grated nutmeg or grated lemon rind may bo substituted for cinnamon.