Roly Poly Pudding, Kittens and Japanese TV

 Whose made a nice old-fashioned pud lately?
This one was made during filming with Japanese National TV for a series on Beatrix potter. Inspired by ‘The Tale of Samuel Whiskers’, Beatrix Potter had them rolling up a Kitten! Try this version with currants – it’s easy, very tasty and doesn’t involve kittens!

The  request from Japanese NHK TV was for an everyday kind of cook, in a homely kind of kitchen with ideas for recipes inspired by the Beatrix Potter Tales.  Those who know me, my recipes and my little Cumbrian Kitchen will agree that we fitted the bill very well.
 So the day arrived when nine of us squeezed in to Tythebarn House  and the fun began.  One of my recipes, Inspired by The Tale of Samuel Whiskers, had me rolling up a really old-fashioned kind of pud. Needless to say my version was far more pc, it’s easy, very tasty and doesn’t involve kittens!

For filling:

200g Currants

3 tbsp Dark Rum

Grated zest 1 lemon

75g Soft brown sugar

For dough:

250g Self-raising flour

125g Shredded Suet

½ tsp Mixed Spice

1/8th tsp Salt

Approx 150 ml Cold water

To finish:

Caster Sugar

Home made Vanilla Custard


Mix Currants, rum and lemon zest and leave 2 hrs or overnight.Stir in soft brown sugar.

Place flour, suet, mixed spice and salt in mixing bowl. Stir to combine.

Make well in center, add almost all the water and mix in with round-bladed knife.

Use your hand to bring it together into a ball.

Add more water if necessary to create a soft, but not too sticky dough.Knead very lightly until smooth.

On a floured surface – roll out dough to 23 x 27 cm. rectangle.

Spread currant mixture evenly over dough, leaving 1 cm. border around edge.

Brush edges with water and fold over a narrow edge all round.

Roll up rectangle from long side.

Wrap loosely in well buttered greaseproof paper with a double pleat at top. Twist ends of paper or fold and turn under.There must be room for dough to expand during cooking.

Wrap loosely in cotton cloth.Fold ends under or tie with string.

Choose a pan large enough to fit the pudding.

Place a rack a few centimeters  off bottom of pan, and fill with boiling hot water up to level of rack.

Place pudding on rack.Put lid on pan, leaving to simmer on low-medium heat for 1½ to 2 hours (make sure it never runs dry of water).

Carefully remove pudding from pan.  Leave 10 mins and then carefully remove cloth and paper.

Sprinkle with caster sugar, cut into thick slices and serve with home-made vanilla custard.

img_8363The crew and cast – what a day!

Tythebarn House B&B

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Images: Copyright Vic Brown

Take a look at more of Vic and Diana’s Photography at Street and Eat.

There’s so much to see and explore around this area. The Lake District, Yorkshire Dales, Arnside & Silverdale AONB and wildlife haven of the Morecambe Bay area are all within easy reach.

For more inspiring images: vimeo by 2020VISION “Morecambe Bay… a wild place…a big place …a place of infinite skies and endless colour…”

More Links:

Arnside & Silverdale AONB – Area of Outstanding Natural Beauty

Your Bay Events Guide.



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