Mrs Beeton’s Adventure – Roly-Poly Jam Pudding

Welcome back to my next instalment of Mrs Beeton’s adventures, and here in NZ right now I thought everyone could do with a comfort food bake. ❤. Lets be swept away, come join me on my next adventure into the vintage baking world…..

Many of you may have made or eaten versions of this bake during your childhood and I think it’s lovely to bring back those memories by baking something with love. Today’s journey takes us into the world of pastry and puddings where we are going to be making a Roly-Poly Jam Pudding. 😁

Now this one is a three parter as I could not leave out the thing which makes this pudding extra nostalgic, but first things first I gathered the ingredients together for the pastry and jam pudding on my benchtop and set to work.

There are only two ingredients in Jam Roly poly but the first is suet crust which I needed to make from scratch beforehand. Suet crust includes flour, beef suet and water, now I couldn’t get hold of beef suet, so after consulting Mr google I decided to use shortening instead. If using beef suet the instructions are to ‘free the suet from the skin and shred, then chopping up extremely fine, rub into your flour‘. As I was using fridge cold shortening I used my old trick and grated it into the flour to give a fine consistency when rubbing in. For every pound of flour you will need 5/6 ounces of suet (or shortening) and then mix in 1/2 pint of water.

After mixing it by hand or in my case, my trusty Kenwood mixer it should look something like this…

Mrs Beeton explains that if you would like to go for a richer pasty you can use 1/2 to 3/4 pound of suet to every pound of flour. And if you are feeling extra energetic on the day, why not pound the suet in a mortar with a little butter and lay it on the pastry in small pieces as you would do for a puff pastry.

My workout today was the rolling of the pastry on my baking board, to around 1/2 inch thick. I think that’s plenty for one day, don’tcha think. 😁 Then the fun part was lathering the pastry with my homemade rhubarb and strawberry jam, the recipe calls for 3/4 pound but I say why not go wild!

Then you know what to do….roll it all up into a big sausage. I laid it on some floured calico I had, rolled that up around it and tied the ends up like a Christmas cracker. 😁

Mrs Beeton says to put the pudding into boiling water and boil for 2 hours. As I didn’t have any pot big enough for that feat I made a makeshift water bath and put my trusty oven to the test, at 180 degrees Celsius. Because the water evaporates you will need to keep an eye on it and top up when necessary.

Here are my Macgyver skills in action. 😂

While that was cooking happily away I got to thinking….What jam Roly poly is complete without the addition of some glorious custard. Why not go the whole hog people, it wouldn’t be the same without it. ❤️

Waddya know, there was a recipe for Boiled custard just a few pages along. This custard needed a pint of milk, 3 eggs, 3 oz sugar and flavouring of whatever your hearts desire. Mrs Beeton suggests bay leaves, lemons rind or vanilla extract, and a cheeky tablespoon of brandy to finish it off.

The milk gets popped into the saucepan with the sugar and flavouring and ‘steeped by the side of the fire until well flavoured’. I chose a low setting on my stovetop for this. The flavourings get taken out with straining the milk and then you will need to cook down the milk a little before stirring in the whisked eggs (you don’t want scrambled eggs in your custard, trust me).

There is a very lengthy description of what to do if you would like a richer custard, of which some are using 2 duck eggs, cream instead of milk, and doubling the eggs using only the yolks. The pot goes back on the heat and stir it ‘only one direction’ until it thickens. A very important point in italics is on no account allow it to reach boiling point, in other words have patience (if you can). The brandy is added after it is taken off the stovetop if you so desire and nutmeg grated on top. 😁

Violà! Delicious custard! 🤤

All that was left to do was remove the pudding from my oven and wait patiently for it to cool a little to avoid burning my fingers.

Cutting it into slices and putting 2 in my bowl (no judgment please 😁), I poured a healthy amount of custard and sat down to enjoy.

I hope you enjoyed this bake as much as I did, don’t forget to let me know if you’ve tried it by commenting below. Remember if you would like a follow-along video that will be up on my YouTube channel soon.

Til next time lovely readers ❤️ Bon Apetit!

2021-11-10T09:04:25+13:0027 August 2021|Bakes, Cakes, History, Makes, Mrs Beeton's Cookbook|0 Comments

Mrs Beeton’s Adventure – Common Cake

It was an easy decision to go with another bake again this time, as I loved the last recipe. So turning to the “Breads, Buns, Cakes” section I scanned through and found one that caught my eye…Common Cake 😃

Although this combination of spices does not make a ‘common cake‘ in today’s times, it was common for these to be used back when this cookbook was created “1906” when their bakes may have been done in a range something like this advertisement (featuring in the front of #MrsBeetons cookbook).

Caraway gives this bread a slightly anise or liquorice flavour and was a sought after flavour in British baking, dating back from the 1700s and through Victorian times.

Now that our mini history lesson is complete let’s get back to our recipe bake, shall we? 😃

The Common cake includes a note in its title mentioning that this bake is ‘suitable for sending to Children at school’, of which I have plenty, so it seemed right up my alley. 🤣 Here are the ingredients laid out on my benchtop ready to go.

We have flour, butter (or clarified dripping), caraway seeds, allspice, pounded sugar, currants, milk and yeast.

Now the recipe starts off like a scone mixture and quickly segue into a bread. After rubbing the butter into the flour with a little cheat I learned at High School cooking class (grating it in makes it easier to rub in smaller amounts – you’re welcome if you didn’t already have that titbit stored. 😉) Alternatively you can use one of these nifty little pastry blender thingmys.. (or your good old hands)

I warmed the milk in my super quick non-vintage Microwave and stirred in the yeast. It didn’t mention leaving the yeast to froth for 10 minutes but I did it anyway, as with other breads I’ve made in the past.

I then added the milk into the flour with the other dry ingredients and mixed to a dough with the dough hook on my Kenwood mixer (saving my tired arms, lol). Add in the currants and mix some more until it was nice and shiny.

I had to divide this into around a third (one larger tin) and then the remaining 2/3 I cut into 4 smaller ‘buns’ for my cute little #JamieOliver springform tins.
She says to line the cakes ‘with strips of buttered paper about 6 inches higher than the top of the tin’ and I then put the separated dough balls into the 5 tins.

Now we play the waiting game as I waited for them to rise for ‘more than an hour’ (dance party time 🥳).

The instructions for baking once again don’t give any specific temperature but do say I needed a ‘well-heated oven’ and ‘1 1/2 to 2 hours baking’ time.

I put mine onto good 180 degrees celsius again just to be on the safe side with my oven.

The smell filling the room was gorgeous and they rose a bit, maybe 6 inches brown paper lining was a bit of an overkill, but they rose above the tin edges nonetheless.

The resulting breads were pretty impressive and reminded me of panettone in looks. Those lovers of caraway had a wee taste of my mini buns and I had rave reviews.

Mrs Beeton mentions that the time taken to make the common cake is 1 3/4 to 2 1/4 hours. The average cost being 1s. 4d. and is sufficient to make 2 moderate-sized cakes.

I hope you enjoyed this bake as much as I did and remember there will be a YouTube video to watch at:

Thank you so much for coming back again to my blog and welcome to any new readers! Hope to see you here next time😁 Cheerio!

2021-11-10T08:55:03+13:0026 June 2021|Cakes, History, Mrs Beeton's Cookbook|0 Comments

Mrs Beeton’s Adventure – Folkestone Pudding Pies

I hope everyone is ready for an afternoon tea treat with this recipe, as my next adventure was in the ‘Pastry and Puddings’ section of my Mrs Beeton’s cookbook.

As you will know I love to bake, so this one was pretty exciting for me. I searched for a recipe which had an ‘olde worldly‘ feel to it and after poring through the recipe goodies I decided on ‘Folkestone Pudding Pies’. I know what you’re thinking – that sounds interesting!
I’ll keep you in suspense no longer, here we go…

The ingredients I gathered on my bench were; milk, ground rice (rice flour), butter, sugar (white), 6 eggs, puff-paste (puff pastry sheets – to save time), currants and my chosen flavouring. The recipe suggests lemon peel or bay leaves, you can use whichever one takes your fancy. 🙂

The most exciting part was having it all in pounds and ounces so that I got to use my very cool op shop buy of my brown retro salter scales. Groovy baby! 😄

The flavouring is used to infuse your pint of milk with and needs to sit in the milk for at least a half an hour, minimum, for this to happen, then we take these out of the milk and add the rice flour (3oz).

I then ‘set it on the fire’ (which is really just my stovetop, but the fire sounds so much cooler) for 1/4 hour. I had to really watch it and stir the whole time in order to not end up with a gluggy, lumpy mess.

You are really just making a super light custard by using the rice flour, and as an added bonus it is gluten-free if you have anyone in the household who is also gluten-free.

After my 15 minutes was up I took it off the heat and added my 3oz butter (chopped for easy melting), 1/4 lb sugar and my eggs (these need to be beaten well before adding). This mixture has to be left to cool, so again the need for a dance party for one while I was waiting. 😄 You could totally put it in your fridge to help speed up the process if you’re pushed for time or don’t feel like dancing.

I used a standard-sized ‘patty-pan’ tray to make my pudding pies in, but you could use any size you wanted, Go muffin size for a good-sized dessert or mini for some delicious bite-sized ones. I chose a circular cutter to cut out the bases for my pies and greased and floured the tray before placing the pastry in them. This was just to make sure that I could get them out easily without any brute strength involved.

Greasing and flouring creates a non-stick base if you don’t have any baking paper or the time to cut it out.

Each circle was placed in each patty mould and these were filled up to the top of the pastry with the cooled custard. I went wild sprinkling currants onto each one (cause I love them), and then put them on to bake at 180 degrees Celsius for 20-25 minutes. The recipe just states that the need to be cooked in ‘a moderate oven’, so I used my baking experience to determine how hot my oven needed to be.

Now I managed to fill 3 dozen patty pans with my mixture, as I chose the standard size, but this would change depending on the size of your trays. She does say ‘sufficient to fill a dozen patty pans’, so I’m thinking she went for the larger size. Back then, Mrs Beeton let us know, the average cost was 1s 6d.

Now I’m kind of glad that it made so many as they didn’t last long in my house, everyone that tried them loved them. I likened them to the flavour of a very light bread and butter pudding and would love to know if you try them too!


Every baking day is a happy day!

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Video link on You Tube for this bake at:

#vintagecooking, #vintagecookbook, #mrsbeeton, #cookingblog, #bakingblog, #vintagebaking, #retrobake, #retrobaking,

2021-11-10T09:03:50+13:0031 May 2021|Bakes, Cakes, History, Mrs Beeton's Cookbook|0 Comments
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