Recipes > Desserts > Roly-Poly



  • 1 cup finely chopped suet
  • 2 cups prepared flour
  • 1 egg
  • 3/4 cup water
  • beaten egg
  • bread crumbs
  • finely cut apples
  • 1 spoonful sugar


  • 1 tablespoonful cornstarch
  • 1/2 cup cold water
  • 1 cup boiling water
  • 2 tablespoonfuls butter
  • 1 cup sugar
  • a little lemon juice
  • 1 cup sherry wine


Take the suet, flour, egg and water; mix this into a stiff dough, roll out 1/8 of an inch in thickness, brush it over with beaten egg and sprinkle over 1 tablespoonful bread crumbs; put on a layer of finely cut apples, sprinkle over the sugar, roll the dough up like a music sheet, brush the outside all over with beaten eggs and sprinkle with fine bread crumbs; dip a napkin into hot water, wring out dry and dust the inside with flour; put the pudding in center of cloth, fold the napkin around it, lap the ends over and fasten with a pin; tie a string around it, drop into slightly salted boiling water and boil for 2 hours; serve with the following sauce: Mix the cornstarch with the cold water and add the boiling water and butter; boil 5 minutes, strain through a sieve, add the sugar, lemon juice and sherry wine; or serve with hard sauce.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus