Anthracite Roly-poly
From Practical lessons in cookery for small households (1905).
A historical recipe
Practical lessons in cookery for small households, by Georgette Bendall and University of Leeds. Library (1905).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare the pastry as for John’s dumplings, giving the last roll out a quarter of an inch thick, keeping the pastry, while rolling it, long and narrow.
- Now cover the pastry with the jam you like best, roll it over and over till you reach the end of the paste.
- Secure the seam by brushing the pastry with water.
- Close the ends well, so that the jam may not run out.
- Put the Roly-Poly on a well-greased bakingtin.
- With the paste-brush wet the pudding well all over, cover it with quarter of an inch thick of brown sugar, pour gently over the whole a wineglassful of cold water.
- Bake in a good oven for twenty minutes.
- Send the Roly-Poly to table in the baking-dish, trimmed with a napkin.
- The reason of sending to table in the cooking-dish is because the sugar and water form a toffee and of rather a dark colour, hence its name.
- Highly appreciated by young and old alike.
Plating
Cookware for this recipe
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Chef's knife
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Rolling pin