This recipe is directly taken from Mrs Beeton’s Roly-Poly Jam Pudding, published in her book of 1861 called, ‘Book Of Household Management’. This book became THE essential guide to running a Victorian household, with advice on fashion, childcare, animal husbandry, poisons, the management of servants, science, religion, and industrialism. Of the 1,112 pages, over 900 contained recipes, many of which still inspire cooks today. It ran for many editions, being expanded each time, and this Roly Poly recipe always remained within it, and as a favourite recipe it was much copied in other recipe books of the day.
Mrs. Beeton’s ROLY-POLY JAM PUDDING 1861
INGREDIENTS – 3/4 lb of suet-crust, 3/4 lb. of any kind of jam.
Mode.—Make a nice light suet-crust, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings.
SUET CRUST, for Pies or Puddings.
INGREDIENTS – To every lb. of flour allow 5 or 6 oz. of beef suet, 1/2 pint of water.
Mode.—Free the suet from skin and shreds; chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even 1/4 lb. will answer very well for children, or where the crust is wanted very plain.