Source: Victory Economy Bulletin No. 10 Date: WW2
It’s been a while since I have done one of these posts. If you are unfamiliar with this project, you can find out more here.
With the war putting restrictions on sugar, these “Victory Economy Bulletins” were put out by the Lakeside Home Baking Services Bureau as a way to help the cooks of the day create favourite recipes without sugar, and, of course, to promote the use of Campbell’s flour. I have made a few recipes from these bulletins already, some successfully, some not.
I think this might be the best one so far. It is sweet, with jam being the only sweet ingredient, it’s moist, easy to make, and Hubby would have happily eaten it all in one sitting if I had let him. “Ladies and gentlemen, we have a winner!”
Here is the recipes as written:
And my version.
Mix one cup of whole wheat pastry flour with 2 teaspoons of baking powder and 1/4 teaspoon of salt.
(Note the vintage bowl)
Cut in 2 tablespoons of coconut oil or softened butter until crumbly.
Add enough milk to make a soft dough (I found this took slightly less than 1/3 cup)
Roll about 1/4 inch thick on a floured surface. If necessary, use your fingers to nudge it into a rectangular shape. Spread with a thick jam (I used raspberry.)
Gently roll up the dough until you have a log-looking shape. (Be gentle! You don’t want the jam to squish out everywhere!)
Now….here is the step that gave me pause. The recipe asks me to put it into a greased bowl and steam. Although I vaguely remember my grandmother steaming plum puddings at Christmas it has been years since I have seen such a thing. Hello Google! I discovered the Roly-Poly was often originally steamed in a shirt sleeve to keep its log-like shape, but that you could also wrap it in parchment paper to achieve the same effect. Many sites recommended the use of a “pudding steamer” (hmmm…..I seem to have missed that one on the bridal registry…) which is a nice oblong shape. Then there were sites that recommended using your roasting pan as the steamer with the metal rack serving to keep the pudding off the bottom.
So I went to the expert – Mom! She recommended the use of a double boiler steamer and a glass bowl (hmm….kind of like the original recipe suggested?) The problem is the long log wouldn’t fit into the bowl that would fit into my double broiler (trust me, this recipe is easy, I just have a knack for turning the easiest thing into a Google hunt.)
So, I did what I should have done from the beginning. I cut the roll in half, put them side by side in the greased bowl, covered it with parchment paper secured with an elastic, and put it in the steaming basket over a pot of boiling water.
After 45 minutes I had almost boiled my pot dry (note to self, check the pot every once in a while when steaming) and the pudding was steamed to perfection.
The recipe suggests serving with a sauce, but I opted for whipping up a little cream and flavouring it with a little of the raspberry jam. Yum.
Not only was this a good dessert, but I no longer have a fear of steamed puddings (and there are MANY of them in Nana’s collection.)
I’d love to know if you give this a try, or if you have tried other steamed desserts. Enjoy!