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Roly-Poly or Rolies


(or Rolly-Polly Pudding)

White wheatflour suet pastry, rolled and spread with a layer of flavouring, commonly red jam, occasionally dried fruit or marmalade, rolled up and steamed or baked.

The 'Paste Pudding' of Eaton 1822 is similar.

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

865. This well-known pudding is made by rolling out a thin layer of suet or butter paste, as for puddings, upon which either a preserve or dried currants are spread evenly, leaving an inch bare at the edges all round, except on that next the cook, and then the whole is rolled up into a long pudding, closed at the ends by pinching the paste, and enveloped in the same way in a cloth, which is tied with a string at each end, and boiled about one hour.

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