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My mother who passed away nearly 30 years ago, used to make a boiled roly poly in a pudding cloth. I am hoping that someone shall be able to help me with this request. I am not looking for a baked version, it must be boiled. Many thanks in anticipation.
By brotherjohnsfo from Tasmania, Australia
I had no idea what a Roly Poly was until I looked it up. This recipe looked the most informative but I am not including the source link as my antivirus detected a threat on the page. Here is the text from google cache:
---Roly-poly Puddings ---
The same basic suet pastry is used for jam roly-poly and all its variations including Spotted dick. It is fast and easy to make and, if mixed quickly and deftly, has a light spongy texture, a far cry from the hefty steamed puds of schooldays.
175 Gram Self-raising flour (6 oz)
75 Gram Shredded suet (3 oz)
Mix the flour and suet together in a bowl. Using a round-bladed knife, stir in enough water to give a light, elastic dough. Knead very lightly until smooth.
Roll out to about 23 x 27 cm (9 x 11) inches and use as required. (see Variations for fillings)
Make a 5 cm (2 inch pleat across a clean tea towel or pudding cloth. Or pleat together sheets of greased greaseproof paper and strong foil. Wrap the roll loosely, to allow for expansion, in the cloth or foil, pleating the open edges tightly together. Tie the ends securely with string. Make a string handle across the top.
Lower the suet roll into a large pan of boiling water, cover and boil for 1 1/2 hours depending on filling and size. Lift out using the string handle.
Place on a wire rack standing over a plate and allow excess moisture to drain off. Snip the string and gently roll the pudding out of the cloth or foil on to a warmed serving plate. Roly-poly puddings can also be baked, uncovered at 200 °C / 400 °F / Gas 6 for about 40 minutes. Serve sliced with custard.
Spread the pastry with 4-6 tablespoons jam. Brush the edges with milk and roll up, starting from the short end. Steam or bake as above.
Spread the pastry with 4 tablespoons golden syrup mixed with 2-3 tablespoons fresh white breadcrumbs. Steam or bake as above.
Add the finely grated rind of 1 orange to the pastry. Roll out and spread with 4-6 tablespoons mincemeat. Steam or bake as above.
(The Great British Kitchen)