What's great about it is that it has no eggs or milk so its very easy to go vegan or dairy free with it! I often cook it with oat milk and some sweetener and we are basically eating thick sweet vanilla milk
I’ve only used Bird’s (I’m allergic to eggs) to make fish fingers and custard for a Doctor Who party. Hehe I was the only one who didn’t mind the combination.
Jam roly poly is very traditional here in Scotland, and it's something my granny used to make regularly. I've never known it be boiled though, that looked awful! It should be a dense pudding, but not wet like that! It should be steamed in the oven, not cooked directly in water. That way you get the rise and a slightly browned crispiness to the outside. Also, Bird's custard doesn't taste eggy because it's specifically made without egg - the inventor's wife was allergic to egg but she loved custard so he developed an egg-free one for her
Kiwi here.The one l grew up eating and used to make was a jam roly poly but, put in a dish with sugar and water which came about halfway up the pudding, then baked. The water and sugar reduced and thickened as the pudding cooked and that became the sauce and the pudding got a lovely crust on it as it cooked. Is that something like yours?
It was also known as dead man's arm because it was often boiled in a shirt sleeve, which would be a cool way to serve it for Halloween too. 😁 You just need a cotton shirt from a thrift shop (boil it before you use it). Don't do what Emmy did though, hers was pretty gross when actually, it's a really tasty pudding. Lots of online tutorials around, l'm sure. 😊
I have an alternative way for you try! We call it a baked jam roll or baked jam roly poly. Pre-heat your oven to moderately hot. Butter a rectangular baking dish. Make your pastry, spread your jam just as with your recipe. Don’t wrap it in cloth. Once rolled up, place your roly poly diagonally corner to corner in your baking dish. The next part is what makes this sooo very delicious! Dissolve one cup of white sugar and three tablespoons of butter in two cups of boiling water. Pour over the roly poly and bake for 30-45 minutes. The syrup will be like toffee at the edges. It’s DELICIOUS! I have been known to increase the syrup to one and a half cups of sugar 5 tablespoons of butter and three cups of boiling water to get more toffee syrup! The roly poly is golden, flaky and crispy and sometimes splits to reveal the jam. It is truly very yummy!! We always served it with pouring cream instead of custard.
@@Miss_Kisa94i think thats the youtube lady that dresses and acts like she's from the 1800s(?) and cooks recipes from that time. usually english recipes i think
@@Miss_Kisa94 Mrs Crocombe appears on the English Heritage TH-cam channel as part of the Victorian Way series. She is based on a real historical cook who kept a book of recipes (along with notes of her opinions, which informs how the character is portrayed) and I believe worked at the Audley End estate, where the series is filmed. It's informative, but I'm always quite surprised how terribly presented the food appears to be, given much of it is supposedly being cooked for the aristocracy 😅
@@ChristopherDraws sometimes the presentation I chalk up to the era. The more ornate things look tacky to me but might be quite era-appropriate. There might also be some "good ingredients speak for themselves" snobbery. Whatever, I still love watching her.
A lot of past societies had a high sense of humor when it came to their food's naming. What it looked like, how it tasted, or simply how it was prepared and presented often played part in the naming of a dish. I remember reading once that there was a habit of re-dressing certain roasted fowl in their feathers for high society banquets and feasts.
I'm just guessing, but since these desserts were often served for pudding at schools, I suspect that's where the acquired these names. They sound like names a bunch of 10-year-old boys would delight in. One of my favorite raisin cookies, Garibaldi biscuits, is known by the schoolboy crowd as squashed fly biscuits.
Drowned baby was originally spotted dick, dead man's leg was originally jam roly-poly. Theyre named the gruesome names because that is how the author Patrick O'Brian portrayed them in his books.
That did look a little on the dense side, it's usually a bit more fluffy and risen. You can also replace the jam with bacon and fried onions to make a bacon clanger (I like it baked in the oven so it has a crispy shell and a soft centre)
@@sleepyspacegremlin It is good and should be served with mashed potato, vegetables and gravy, British instant gravy like Bisto if possible but American gravy is probably fine.
You are one of the most relaxing TH-camrs I watch. If I’m ever anxious I put your videos on and your voice is so soothing. I also love all these different and vintage types of recipes. Thanks for all you do 💙🧡
It is also called "Dead Man's Arm" (which you suggested). and "Shirt Sleeve Pudding." I love jam roly-poly. I grew up in the UK and had it often as a child. Unfortunately, I can't eat it any more as I've developed a sensitivity to all berries.
You can make them with marmalade or applesauce instead, both are tasty, although I did find the vibe of the orange one a bit off - somewhat too exotic for a Brit school dinner classic😂
My grandmother had an apricot tree and a fig tree, so she only ever made it with fig jam or apricot jam. I've never tasted it with raspberry or strawberry jam.
Essentially these type of boiled puddings are dumplings with the combination of flour and suet at its core. Generally speaking most of the the old fashioned puddings like these are either steamed or baked now a days, though there seems to be a resurgent in classic boiled puddings, well at least with clooty dumplings from what I have seen on facebook (well worth a try if you want to try a traditional Scottish dumpling, though it is served with a scottish breakfast (lorne, tattie scone, bacon, eggs, mushrooms, maybe some link sausages (and devisive baked beans) and either tinned plum tomatoes or fried tomato (dinnae forget the broon sauce), it is very tasty.
I wouldn't say a clootie dumpling is the same as the fruit pudding you'd slice and fry for a Scottish breakfast. A clootie dumpling is round because it's tied up in a cloot, and it's a sweet pudding you'd have with custard. Fruit pudding is made in a sausage shape so you can slice it into rounds like black or white pudding to fry
I should make this for Halloween actually in the shape of a leg, foot and all and carry it to my next party - i am an amputee and it would be hilarious to pull that out of a bag and start eating it.
I'd probably want to pull that off too if I had an amputee leg. Still I've always wanted to make a litterbox cake complete with Tootsie roll cat poop. I'd definitely be the type to just start eating it to screw with people. That's one way to be called the crazy cat lady for life.
I would be crying from laughing so hard!! Pleeeaaassse do it and post video 🤣. I feel as long as the idea came from “you” (the person with the differing body - totally not sure if this term works, but I kinda hate disability) then it’s “OK” - brain very much not working. Trying to say as long as you’re cool with it, my dark sense of humour is howling!
THANK YOU for the public library plug. They are vital to communities, because where else would you find Dead Man's Leg pudding? Retired library director. . . Also, being picky---raspberries grow on canes, not vines. Vines=grapes; bushes=blueberries; blackberries (et al) =canes. (Also ex-English teacher). This really does look like a dead limb! ACK!!
I was lucky to know several of my Great Grandparents. We got to actually learn to cook from several grandmother's and miss a lot of the dishes they made.
Yes, in the UK we have many dishes called pudding, and not all of them are sweet, we have savoury puddings, and even blood pudding we call black pudding 😊
A friend of mine when I was doing theater and film in college took a class about horror movies. At the end, the final exam was to make your own ten minute short film. I was not in the class but I did participate in said friend's short film, and he used a very similar (if not the same) recipe for some severed limbs in a scene. We got to eat them afterwards lol
Jam Roly Poly is one of my absolute favourite desserts, I’m from the UK I’ve never heard it referred to as Dead Man’s Leg though 😂 I’ve never seen one that looks quite so gory either! 😂
Thank you for sharing! The cookbook, "Lobscouse and Spotted Dog," was given to me for my birthday 3 years back by my younger daughter. It is a fascinating book!
I'm used to jam roly poly with sauce - you pour boiling water over the pudding before baking, and the crust goes crisp, and the water mixes with escaped dough and jam to make a thick sweet sauce.
Jam Roly Poly and other suet puddings like Spotted Dick were staples with school lunches and at home when I was a kid in the 60s/70s. in London. We got to the point where we begged my mum to stop making them, but I would love to try it again now.
I ordered a few cans of Spotted Dick from Amazon. Pretty good, especially with hot Ambrosia drizzled on it! Not as sweet as we Americans usually prefer, but tastes good.
"It's not very attractive..." made me laugh out loud. 😂 Such a wonderful understatement as you unwrap a grisly looking object you're expected to eat. I'm a fan of steamed puddings (I often just use a quick bread mix), but if that were my introduction to them, I'm not sure I could bring myself to try it. Way too aptly named! 😄 To me, Bird's Custard tastes like Jello instant vanilla pudding. I think you could use them pretty much interchangeably.
My mother made this often when I was a kid. Steamed or baked, but it was light-ish and airy. I think it takes practice. Suet is what makes the airy holes. See Townsend, they do good videos on suet puddings, from Jam Roly-Poly to Stake and Kidney Pudding (my favourite).
Emmy, I enjoy all of your content, and eagerly look forward to the notice that you have another video. This one did not disappoint; I truly enjoyed this one! I must say, I believe it is one of my favorites.
when I had jam roly poly when I was a kid, it was steamed in a ceramic pudding basin and then put in a kind of ban marie to steam the suet pastry. it was dense but not as dense as this.
There’s custard and then there’s egg custard, depending on the type you want. Steamed pudding is like a dense extra moist cake that’s served with egg custard made from scratch. Yum! Especially at Christmas time.
My Mother made it much fatter and not so long with plenty of jam and extra jam sauce plus custard. Perfect for bitterly cold winter days when you bicycled or walked home from school!. Just what you needed.
Really, jam roly poly should be steamed to make it lighter and fluffier! It’s my husbands favourite pud, with custard of course. If I boiled it I don’t think he’d eat it!
This is similar to a pudding/dessert we have here in Strathspey in the Scottish Highlands called a clootie dumpling. Clootie means cloth. Literally just down the road from me is the Speyside Centre where you can have a slice of their handmade clootie dumpling with custard or ice cream. The consistency is very much the same as your dead man's leg but a clootie dumpling is more or a ball-shaped thing of beauty.
From what I understand (though I'm no expert) "puddings" were originally sausages, and when pudding cloths were invented to use instead of natural casings, the definition expanded to a variety of steamed fillings, some of which were sweet, and then narrowed down in N.A to refer only to soft desserts. Something like that.
It is a dumpling mix. You make it without the sugar for savoury fillings, like bacon and onion or steak and kidney. My nan used to cut her old white sheet into 'cloths' for boiling them in, and these were closed using dress making pins. It needs to be totally submerged for the duration of the cooking and removed immediately when the cooking has finished. I still make these to this day.
It's a lot better baked in my opinion. Back in the day people didn't have ovens in the same way we do now so steaming or boiling was easier. Baked, you get a fluffy middle and crispy top. You can make a quick and easy filling with pureed dried apricots instead of jam.
If any Americans watching this feel inclined to try making it (and why wouldn't you?! 😂) just note that Emmy was following a recipe published for the UK market. The recipe indicated self-raising flour, which contains more baking powder than US self-rising flour. If you use US self-rising flour, you should add an extra half teaspoon of baking powder for every cup of flour used - this should mean you end up with a fluffier texture than Emmy did (given her pudding lacks a quarter of the raising agent needed). Also, self-raising flour doesn't contain any salt, whereas US self rising flour contains a half teaspoon for every cup, so as Emmy advises in the video, don't add any extra.
Jam Roly poly is a traditional dish of the UK. The old way ( Victorian) was to boil in water, but over the years steaming has become more popular. And hence why the boiled version is a easy pudd for camping. Scout groups will often have their own version.
Custard was and is still made with egg, but Bird Custard is egg-free as the original creator, A.J. Bird was looking for an egg-free alternative for his wife, who was allergic. He then incorporated to sell his recipe in a powder. You also have savoury versions of roly poly or "Dead Mans Leg" pudding. It can be made with chicken, bacon, any kind of sauces or gravies and once boiled/cooked, can be reheated by frying.
Pudding is something in a casing, not just a dessert, but also sausages, haggis etc. of course some puddings have had the casing replaced by metal or plastic containers they can be boiled or steamed in.
if you rolled it out longer then rolled it up so it wasn't as long but was thicker it would resemble a leg more, but would definitely need more cooking time. I feel like it would do well with raisins or dried cranberries and chopped walnuts to break up that heavy dough texture.
The Aubrey-Maturin novels are excellent. Two of them were knit together to form the basis of the 2003 film Master and Commander, but there's 20 of them all told.
This takes me back to school dinners (UK). Only the way our cooks made the Bird's custard gave it a weird aftertaste, almost bitter. It put me off custard for life! Also, our macaroni cheese was neon green. When I was eventually allowed to take a packed lunch to school instead, I was so happy! 😂
Am I crazy for feeling so sad that Emmy said she’s not eating bread much lately? She’s always loved bread :( I hope she’s okay with digestion issues etc.
Thats so cool!! I love watching your videos... Your awesome and so sweet and funny. I cook and eat and try things also. You always give me some cool ideas ❤❤❤
"Puddings" are often desserts, however, there are also PLENTY of savoury "puddings" in the uk. The most popular is probably Yorkshire pudding, which is unfilled and served with roast beef, however, the most popular pudding that is served as an entire dish is a steak and kidney pudding, which has beef, beef kidneys, and gravy inside, and then a steamed dough outside that is almost the exact same recipe as the dough in this recipe, with suet, water and flour. It's almost like a giant steamed filled dumpling 😅
It’s not quite the same thing, but one time my grandma bought a old timey candy called “chicken bones”. They were long, yellowish hard candies. She said one of her brother liked them when he was in the military, so she wanted to taste them again. When we were horrified and would not eat the, she seemed rather offended.
They also did it for savory food too with meat I make it with meat and I also pan fry mine after I boil it and cut it also it’s known as short sleeve pudding as well and they used to use a old shirt sleeve info from a channel here on TH-cam can’t remember the name but it’s a English Channel where they do every thing the old fashioned way
You barely described it but it sounds like the one I've had since I was a kid here in Chile called brazo de reina [queen's arm]… which unlike yours, I wouldn't recommend she makes no matter how good it is. It's a roll cake filled with manjar (dulce de leche (milk caramel)) and with powdered sugar on top. You can likely make roll cakes of many kinds by mixing up the filling ingredients but since our manjar is so addictive in the first place this one is fine with just one ingredient. Which also means I wouldn't recommend this recipe to people in other countries, in particular outside of Latin America… Unless you find a good brand, it's a waste of time.
@@nodezsh Emmy could make it,there are so many recipes and she has made cake rolls before. It sounds like brazo de reina is probably a very similar dessert just with a different name. In PR ours tends to have cream and fruit filling with powder sugar on top. 😋
@@EmbalmerEmi Yeah with that description you gave it actually sounds completely different. We can get away with it because it genuinely is dead easy for us to find good manjar and thus we can eat it by the spoonful. It takes a while to finish the spoonful if we want to savour it because it has to dissolve in our mouth, but every second is blissful. It's better than bars of chocolate we'd most likely find around here, and even if eaten by the spoonful it's cheaper. So if this is the only filling inside and it's not a good brand, the whole thing will just suck. Your roll cake sounds doable though.
The custard being poured on reminded me of a line from "The Hearse Song" about eating pus on bread. This would make a great Halloween party food the way it looks.
The timing is absolutely unfortunate, but Emmy is always such a bright presence, that I forced myself to forget about and watch the whole video, even if it made my stomach turn a little
it's crazy how the birds custurd (its called birds eye here) is SO yellow over there! it looks like mustard! it's more of a nice cream colour in ireland/uk
I am so sorry Emmy but that isn’t cooked , it’s too wet and not cooked properly. I make jam rolly poly and it doesn’t turn out like that. Proper Roly poly is light,fluffy but stodgy too with lashings of hot custard that is whisked so there are no lumps .I do mine in a well buttered pudding basin with a grease proof paper cover and steamed in a pot of water up to the neck of basin. I just leave it up to three hours on stove top. Check the water levels at regular intervals . You can also cook in the oven, both are delicious. I would try that recipe by putting it rolled up in buttered grease proof paper , not rolled as tight so it can expand then wrap in foil some people like a sponge type batter others like suet . Roly poly is a favourite pudding in U.K. Maybe try spotted dick or treacle pudding.
Part of the reason for the name “Dead Man’s Leg “ is due to the use of the muslin cloth to wrap the roll as it would resemble a leg of mutton or ham wrapped to be hung up to dry. It also resembles the legs of wounded soldiers who were in the hospital after the battle of Balaclava many of whom lost their lives or their legs/ arms due to infection which was rife in the hospital that was run by Florence Nightingale.
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Emmy saying "wow, that's horrifying!" in the brightest, perkiest tone as if she was just handed a basket of puppies 🤣
I've never seen her more animated.
That's why we are here
"This is the stuff of nightmares. (giggles) I love it!"
That's why we love her. 🧡
Bird's custard powder doesn't contain eggs, it was created by a chemist because his wife was allergic to eggs and so she could have custard .
What's great about it is that it has no eggs or milk so its very easy to go vegan or dairy free with it! I often cook it with oat milk and some sweetener and we are basically eating thick sweet vanilla milk
I make this often but add two eggs to it. My grandchildren love eating it and is requested often.
Should say I use the Bird custard powder that requires cooking.
I’ve only used Bird’s (I’m allergic to eggs) to make fish fingers and custard for a Doctor Who party. Hehe I was the only one who didn’t mind the combination.
@@chrisyravenconlin Aw that brings up fond Doctor Who memories from my early teens 🤣
Jam roly poly is very traditional here in Scotland, and it's something my granny used to make regularly. I've never known it be boiled though, that looked awful! It should be a dense pudding, but not wet like that! It should be steamed in the oven, not cooked directly in water. That way you get the rise and a slightly browned crispiness to the outside.
Also, Bird's custard doesn't taste eggy because it's specifically made without egg - the inventor's wife was allergic to egg but she loved custard so he developed an egg-free one for her
It's been a very long time since I've had the jam roly poly. My Great Grandma used to make just before the berry season to use up jam.
It reminded me of clootie dumpling! I’m from Inverness! *waves in Scottish*
That’s of course how it should be today, but old timey British and early American puddings weren’t just steamed. They were literally boiled.
Emma sons, what is your mother doing today? Making dead man leg.
Be great for Halloween.
Kiwi here.The one l grew up eating and used to make was a jam roly poly but, put in a dish with sugar and water which came about halfway up the pudding, then baked. The water and sugar reduced and thickened as the pudding cooked and that became the sauce and the pudding got a lovely crust on it as it cooked. Is that something like yours?
this would be perfect to serve on Halloween
That's what I thought, too!
It was also known as dead man's arm because it was often boiled in a shirt sleeve, which would be a cool way to serve it for Halloween too. 😁 You just need a cotton shirt from a thrift shop (boil it before you use it). Don't do what Emmy did though, hers was pretty gross when actually, it's a really tasty pudding. Lots of online tutorials around, l'm sure. 😊
That was my thought as well. She should've posted this video during the Halloween season.
And colouring the custard with red to make it look like blood
Right
I have an alternative way for you try! We call it a baked jam roll or baked jam roly poly.
Pre-heat your oven to moderately hot.
Butter a rectangular baking dish.
Make your pastry, spread your jam just as with your recipe. Don’t wrap it in cloth. Once rolled up, place your roly poly diagonally corner to corner in your baking dish. The next part is what makes this sooo very delicious!
Dissolve one cup of white sugar and three tablespoons of butter in two cups of boiling water. Pour over the roly poly and bake for 30-45 minutes.
The syrup will be like toffee at the edges. It’s DELICIOUS! I have been known to increase the syrup to one and a half cups of sugar 5 tablespoons of butter and three cups of boiling water to get more toffee syrup!
The roly poly is golden, flaky and crispy and sometimes splits to reveal the jam. It is truly very yummy!! We always served it with pouring cream instead of custard.
Thanks
I remember Mrs. Crocombe's disapproving stare of the term "Dead Man's Leg" 🤣🤣
Who?
@@Miss_Kisa94i think thats the youtube lady that dresses and acts like she's from the 1800s(?) and cooks recipes from that time. usually english recipes i think
@@ashleyjohnson9651 ah interesting I'm subscribed to a lot of historical channels but I've never heard of that one
@@Miss_Kisa94 Mrs Crocombe appears on the English Heritage TH-cam channel as part of the Victorian Way series. She is based on a real historical cook who kept a book of recipes (along with notes of her opinions, which informs how the character is portrayed) and I believe worked at the Audley End estate, where the series is filmed.
It's informative, but I'm always quite surprised how terribly presented the food appears to be, given much of it is supposedly being cooked for the aristocracy 😅
@@ChristopherDraws sometimes the presentation I chalk up to the era. The more ornate things look tacky to me but might be quite era-appropriate. There might also be some "good ingredients speak for themselves" snobbery. Whatever, I still love watching her.
Drowned baby and dead mans leg. Lovely dessert names, just lovely.
In south Germany we have a desert called „Nonnenfürzle“ which means nun’s fart😂 its very good though
A lot of past societies had a high sense of humor when it came to their food's naming. What it looked like, how it tasted, or simply how it was prepared and presented often played part in the naming of a dish. I remember reading once that there was a habit of re-dressing certain roasted fowl in their feathers for high society banquets and feasts.
I'm just guessing, but since these desserts were often served for pudding at schools, I suspect that's where the acquired these names. They sound like names a bunch of 10-year-old boys would delight in. One of my favorite raisin cookies, Garibaldi biscuits, is known by the schoolboy crowd as squashed fly biscuits.
Drowned baby was originally spotted dick, dead man's leg was originally jam roly-poly. Theyre named the gruesome names because that is how the author Patrick O'Brian portrayed them in his books.
@@ixchelkaliI remember a Fly's Graveyard cookies
That did look a little on the dense side, it's usually a bit more fluffy and risen. You can also replace the jam with bacon and fried onions to make a bacon clanger (I like it baked in the oven so it has a crispy shell and a soft centre)
Omg that sounds amazing
@@sleepyspacegremlin It is good and should be served with mashed potato, vegetables and gravy, British instant gravy like Bisto if possible but American gravy is probably fine.
You are one of the most relaxing TH-camrs I watch. If I’m ever anxious I put your videos on and your voice is so soothing. I also love all these different and vintage types of recipes. Thanks for all you do 💙🧡
It is also called "Dead Man's Arm" (which you suggested). and "Shirt Sleeve Pudding." I love jam roly-poly. I grew up in the UK and had it often as a child. Unfortunately, I can't eat it any more as I've developed a sensitivity to all berries.
You can make them with marmalade or applesauce instead, both are tasty, although I did find the vibe of the orange one a bit off - somewhat too exotic for a Brit school dinner classic😂
My grandmother had an apricot tree and a fig tree, so she only ever made it with fig jam or apricot jam. I've never tasted it with raspberry or strawberry jam.
Emmy getting so grossed out was actually adorable because realized it really looked gnarly
I can feel the disapproval stare from mrs crocombe miles away when watching this video
I just came over to Emmy’s channel From Mrs Crocombe.
You made me laugh out loud
Mrs Crocombe always looks at me disapprovingly when I am cooking ... ❤
I have watched you since 2016 and you never cease to surprise me with your recipes 💖 keep doing you, you are an icon emmy!!!
That is when I started to watch Emmy too.
My two granddaughters who are 7 and 9 love Emmy and have been watching her videos for a year or so now! They love her, as do I ❤️❤️❤️
Essentially these type of boiled puddings are dumplings with the combination of flour and suet at its core. Generally speaking most of the the old fashioned puddings like these are either steamed or baked now a days, though there seems to be a resurgent in classic boiled puddings, well at least with clooty dumplings from what I have seen on facebook (well worth a try if you want to try a traditional Scottish dumpling, though it is served with a scottish breakfast (lorne, tattie scone, bacon, eggs, mushrooms, maybe some link sausages (and devisive baked beans) and either tinned plum tomatoes or fried tomato (dinnae forget the broon sauce), it is very tasty.
I wouldn't say a clootie dumpling is the same as the fruit pudding you'd slice and fry for a Scottish breakfast. A clootie dumpling is round because it's tied up in a cloot, and it's a sweet pudding you'd have with custard. Fruit pudding is made in a sausage shape so you can slice it into rounds like black or white pudding to fry
I should make this for Halloween actually in the shape of a leg, foot and all and carry it to my next party - i am an amputee and it would be hilarious to pull that out of a bag and start eating it.
My son is an amputee and I was slightly horrified that this sort of looked like his stump after it was reduced.
@@debbiebarnes4688 apologies if my sense of humour is offensive but i always have the attitude you can either laugh or cry and i prefer to laugh
I'd probably want to pull that off too if I had an amputee leg.
Still I've always wanted to make a litterbox cake complete with Tootsie roll cat poop. I'd definitely be the type to just start eating it to screw with people.
That's one way to be called the crazy cat lady for life.
I would be crying from laughing so hard!! Pleeeaaassse do it and post video 🤣. I feel as long as the idea came from “you” (the person with the differing body - totally not sure if this term works, but I kinda hate disability) then it’s “OK” - brain very much not working. Trying to say as long as you’re cool with it, my dark sense of humour is howling!
THANK YOU for the public library plug. They are vital to communities, because where else would you find Dead Man's Leg pudding? Retired library director. . . Also, being picky---raspberries grow on canes, not vines. Vines=grapes; bushes=blueberries; blackberries (et al) =canes. (Also ex-English teacher). This really does look like a dead limb! ACK!!
The British have broader definitions of "pudding" and "tea" than we have in The States. Im not judging, just observing.
Conversely, I would say the States have taken a generic term for a broad range of items and decided to apply it to one singular thing
@@vikkispence yes! The way you stated that is probably more accurate!
I was lucky to know several of my Great Grandparents. We got to actually learn to cook from several grandmother's and miss a lot of the dishes they made.
Yes, in the UK we have many dishes called pudding, and not all of them are sweet, we have savoury puddings, and even blood pudding we call black pudding 😊
Pudding is just a generic term for dessert.
A friend of mine when I was doing theater and film in college took a class about horror movies. At the end, the final exam was to make your own ten minute short film. I was not in the class but I did participate in said friend's short film, and he used a very similar (if not the same) recipe for some severed limbs in a scene. We got to eat them afterwards lol
Jam Roly Poly is one of my absolute favourite desserts, I’m from the UK I’ve never heard it referred to as Dead Man’s Leg though 😂 I’ve never seen one that looks quite so gory either! 😂
You’re a master of description! You can make literally anything sound delicious.
Thank you for sharing! The cookbook, "Lobscouse and Spotted Dog," was given to me for my birthday 3 years back by my younger daughter. It is a fascinating book!
I'm used to jam roly poly with sauce - you pour boiling water over the pudding before baking, and the crust goes crisp, and the water mixes with escaped dough and jam to make a thick sweet sauce.
Jam Roly Poly and other suet puddings like Spotted Dick were staples with school lunches and at home when I was a kid in the 60s/70s. in London. We got to the point where we begged my mum to stop making them, but I would love to try it again now.
I ordered a few cans of Spotted Dick from Amazon. Pretty good, especially with hot Ambrosia drizzled on it! Not as sweet as we Americans usually prefer, but tastes good.
Unlike any other cooking channels i just live Emmy made for enthralling us in her interesting recipes got to love a bit of emmy made
"It's not very attractive..." made me laugh out loud. 😂 Such a wonderful understatement as you unwrap a grisly looking object you're expected to eat.
I'm a fan of steamed puddings (I often just use a quick bread mix), but if that were my introduction to them, I'm not sure I could bring myself to try it. Way too aptly named! 😄
To me, Bird's Custard tastes like Jello instant vanilla pudding. I think you could use them pretty much interchangeably.
Right? The sounds were quite weird with the unwrapping. 😳
I like this channel because Emmy has such an extensive vocabulary she uses to really describe the taste and texture of what she's eating.
"Let's taste the dead mans leg". 🤣 Have a great Easter everyone!! 🕊💜
Mrs Crocombe does not approve of this name
LOL. Most improper. Certainly not to the Master or Mistress of the household!😊
I just came over to Emmy’s channel from Mrs Crocombe’s newest video.
@angelinaduganNy Haven't seen it. Did not come up on notification. Thanks for unintended heads up, for that. Greetings from Victoria, Australia 🇦🇺.
If Maryanne called it that it would cause quite a kirfluffle
@@cynthiajohnson6747 I didn't know that anyone else watched the channel.
My mother made this often when I was a kid. Steamed or baked, but it was light-ish and airy. I think it takes practice. Suet is what makes the airy holes. See Townsend, they do good videos on suet puddings, from Jam Roly-Poly to Stake and Kidney Pudding (my favourite).
It just doesn't like being handled too much, 😂
Emmy, I enjoy all of your content, and eagerly look forward to the notice that you have another video. This one did not disappoint; I truly enjoyed this one! I must say, I believe it is one of my favorites.
This would be a great Halloween desert for a potluck! Love your videos, Emmy 💖
It can also be made savory. You can use mushrooms, onion, and bacon. After boiling, slice and lightly fry in butter or lard.
You can put it in a pre heated oven, for 20/30 minutes to add a little colour and crisp it up it make all the difference
That book is a fascinating read. I have never been able to develop an appreciation for boiled puddings of any kind.
Your voice texture, intonation, and rhythm is so idyllic in this video!!! Love it ❤ can't wait for 3M subs
I live in the UK and I know it as jam Roly poly. I have never heard of it being called a dead man's leg before.
That's pretty wild. A guy was arrested recently for walking down the road with a guys leg!
It was a woman's leg. She got hit by a train. He found her detached leg and was walking around with it, and even took a bit out of it!
@@Ana-ls8rh No words!
mans was hungry
when I had jam roly poly when I was a kid, it was steamed in a ceramic pudding basin and then put in a kind of ban marie to steam the suet pastry. it was dense but not as dense as this.
Think this dough is too thin and it is patted out not rolled so it isnt compressed
Yes we called it roly poly nevet dead mans leg
There’s custard and then there’s egg custard, depending on the type you want.
Steamed pudding is like a dense extra moist cake that’s served with egg custard made from scratch. Yum! Especially at Christmas time.
This will be a great dessert with the foot loaf (foot shaped meatloaf) my boyfriend and I make every Halloween!
Holy cow… I never laughed so hard at a cooking show IN MY LIFE!! This would be great for a Halloween party
My Mother made it much fatter and not so long with plenty of jam and extra jam sauce plus custard. Perfect for bitterly cold winter days when you bicycled or walked home from school!. Just what you needed.
Really, jam roly poly should be steamed to make it lighter and fluffier! It’s my husbands favourite pud, with custard of course. If I boiled it I don’t think he’d eat it!
I bet if you sliced it and browned it in butter it would be wonderful
This is similar to a pudding/dessert we have here in Strathspey in the Scottish Highlands called a clootie dumpling. Clootie means cloth. Literally just down the road from me is the Speyside Centre where you can have a slice of their handmade clootie dumpling with custard or ice cream. The consistency is very much the same as your dead man's leg but a clootie dumpling is more or a ball-shaped thing of beauty.
The Townsends channel has done some of these types of puddings. They use a lot of flour on the damp towel before wrapping the pudding.
From what I understand (though I'm no expert) "puddings" were originally sausages, and when pudding cloths were invented to use instead of natural casings, the definition expanded to a variety of steamed fillings, some of which were sweet, and then narrowed down in N.A to refer only to soft desserts. Something like that.
My household hosts a Half-o-ween party in April and this is gonna be perfect! Scary sounding but simple in composition and tasty
That sounds fun. I love Halloween.🎃
It is a dumpling mix. You make it without the sugar for savoury fillings, like bacon and onion or steak and kidney. My nan used to cut her old white sheet into 'cloths' for boiling them in, and these were closed using dress making pins. It needs to be totally submerged for the duration of the cooking and removed immediately when the cooking has finished. I still make these to this day.
It's a lot better baked in my opinion. Back in the day people didn't have ovens in the same way we do now so steaming or boiling was easier.
Baked, you get a fluffy middle and crispy top. You can make a quick and easy filling with pureed dried apricots instead of jam.
I learned about jam rolypoly from a beatrix potter book! The mice roll the kitten up in dough and threaten to cook him
So did I😍
That one's my favorite 💛😆🤗
Love Beatrice Potter! Peter Rabbit is one of my favorites.
Roly-poly kitten pudding! 😂
Loved the art style in those books! Amazing detail and soft colors.
I love to watch your videos❤😊 they definitely brighten my days😄
If any Americans watching this feel inclined to try making it (and why wouldn't you?! 😂) just note that Emmy was following a recipe published for the UK market. The recipe indicated self-raising flour, which contains more baking powder than US self-rising flour. If you use US self-rising flour, you should add an extra half teaspoon of baking powder for every cup of flour used - this should mean you end up with a fluffier texture than Emmy did (given her pudding lacks a quarter of the raising agent needed).
Also, self-raising flour doesn't contain any salt, whereas US self rising flour contains a half teaspoon for every cup, so as Emmy advises in the video, don't add any extra.
Yes, if you just toss some baking powder into all-purpose white flour, you have something close enough to self-rising flour. No worries.
Jam Roly poly is a traditional dish of the UK. The old way ( Victorian) was to boil in water, but over the years steaming has become more popular. And hence why the boiled version is a easy pudd for camping. Scout groups will often have their own version.
"looks at thumbnail... looks at title" oh this is British food isnt it
Great recipe for Halloween
Since you already have the custard powder you should go ahead and make Nanaimo bars. Just cut them small because they're very sweet
We use milk in the custard not warm water
Good gnocchi can be light and delicate. If its dense its probably got too much flour or has been over worked.
Custard was and is still made with egg, but Bird Custard is egg-free as the original creator, A.J. Bird was looking for an egg-free alternative for his wife, who was allergic. He then incorporated to sell his recipe in a powder.
You also have savoury versions of roly poly or "Dead Mans Leg" pudding. It can be made with chicken, bacon, any kind of sauces or gravies and once boiled/cooked, can be reheated by frying.
I don’t know what it is about autism and spoons but that spoon looks so very delightful. Where did you purchase it? I must have one.
Well I know what I’m bringing to the next Halloween party!
Pudding is something in a casing, not just a dessert, but also sausages, haggis etc. of course some puddings have had the casing replaced by metal or plastic containers they can be boiled or steamed in.
Cant wait to try ,love from trinidad 🇹🇹 ❤❤❤
Plum pudding my grandparents made it, and served with hard sauce. Delicious
if you rolled it out longer then rolled it up so it wasn't as long but was thicker it would resemble a leg more, but would definitely need more cooking time. I feel like it would do well with raisins or dried cranberries and chopped walnuts to break up that heavy dough texture.
The Aubrey-Maturin novels are excellent. Two of them were knit together to form the basis of the 2003 film Master and Commander, but there's 20 of them all told.
WHY SO FLESHY?!?
😂😂😂
This is crazy, it looks wild and the squelchy sound is just so “evocative”
My all time favourite pudding 😊
K from UK 🇬🇧 xxxxx
This takes me back to school dinners (UK). Only the way our cooks made the Bird's custard gave it a weird aftertaste, almost bitter. It put me off custard for life! Also, our macaroni cheese was neon green. When I was eventually allowed to take a packed lunch to school instead, I was so happy! 😂
By the way is rice flour a good alternative to flour for you? Can one use it for baking?
When I saw the title "boiled shit" I thought it would be one of those wild out-of-pocket names but no it's literally guano 😭
Am I crazy for feeling so sad that Emmy said she’s not eating bread much lately?
She’s always loved bread :(
I hope she’s okay with digestion issues etc.
Suet pastry doesn't traditionally have any sugar in it. You can bake your Roly poly and then it comes out nice and brown and crisp.
but then it won't look like a severed limb 😁
Ray Mears is great. I used to watch him when I was a kid
Thats so cool!! I love watching your videos... Your awesome and so sweet and funny. I cook and eat and try things also. You always give me some cool ideas ❤❤❤
I love this, my favourite traditional English pudding. Served with custard on a cold winters afternoon.
Hey Emmy.. ❤ love all your fascinating videos ❤
As a Brit, this is a very familiar pudding which I have made many times. I have never tied string around the middle; only at the ends.
Wow... how timely. There was a guy in California a couple of days ago who was eating a dead mans leg which had been removed by a train.
Emmy should be on MasterChef
"Puddings" are often desserts, however, there are also PLENTY of savoury "puddings" in the uk. The most popular is probably Yorkshire pudding, which is unfilled and served with roast beef, however, the most popular pudding that is served as an entire dish is a steak and kidney pudding, which has beef, beef kidneys, and gravy inside, and then a steamed dough outside that is almost the exact same recipe as the dough in this recipe, with suet, water and flour.
It's almost like a giant steamed filled dumpling 😅
It’s not quite the same thing, but one time my grandma bought a old timey candy called “chicken bones”. They were long, yellowish hard candies. She said one of her brother liked them when he was in the military, so she wanted to taste them again. When we were horrified and would not eat the, she seemed rather offended.
Indeed gnarly. It looks like a prop from a horror movie.
your videos are a joy to watch!
This has to be one of the most unappetizing things I’ve ever seen! The custard reminded me of pus. This would be great on a Halloween spread!
They also did it for savory food too with meat I make it with meat and I also pan fry mine after I boil it and cut it also it’s known as short sleeve pudding as well and they used to use a old shirt sleeve info from a channel here on TH-cam can’t remember the name but it’s a English Channel where they do every thing the old fashioned way
This dessert proves the old adage, "The reason the Brits conquered 1/4 of the world was because they were searching for a decent meal."
So true. To bad they have not found one
"I've even be called "Dead Man's Leg."
Stares into camera in disapproval
You should try something called brazo gitano. Which translates to gypsies arm, it's a desert in Puerto Rico and Spain and it's a type of cake roll. ❤
You barely described it but it sounds like the one I've had since I was a kid here in Chile called brazo de reina [queen's arm]… which unlike yours, I wouldn't recommend she makes no matter how good it is.
It's a roll cake filled with manjar (dulce de leche (milk caramel)) and with powdered sugar on top.
You can likely make roll cakes of many kinds by mixing up the filling ingredients but since our manjar is so addictive in the first place this one is fine with just one ingredient.
Which also means I wouldn't recommend this recipe to people in other countries, in particular outside of Latin America… Unless you find a good brand, it's a waste of time.
@@nodezsh Emmy could make it,there are so many recipes and she has made cake rolls before.
It sounds like brazo de reina is probably a very similar dessert just with a different name. In PR ours tends to have cream and fruit filling with powder sugar on top. 😋
@@EmbalmerEmi Yeah with that description you gave it actually sounds completely different.
We can get away with it because it genuinely is dead easy for us to find good manjar and thus we can eat it by the spoonful. It takes a while to finish the spoonful if we want to savour it because it has to dissolve in our mouth, but every second is blissful. It's better than bars of chocolate we'd most likely find around here, and even if eaten by the spoonful it's cheaper.
So if this is the only filling inside and it's not a good brand, the whole thing will just suck.
Your roll cake sounds doable though.
Thats a completely different type of dessert. That is essentially a Swiss Roll cake. These boiled are boiled dumpling desserts.
@@angeltt4390 we saw the video
I was so waiting for the word “gnarly” to pop up. It’s a very vivid dessert. TBH, I wanna make one for flavor profile only.
The custard being poured on reminded me of a line from "The Hearse Song" about eating pus on bread. This would make a great Halloween party food the way it looks.
"And that's what you'll eat when you are dead" that line has always revolted me, it's so good
This would have been a good recipe during Halloween!
Dead mans leg found on the train tracks.......... timing is impecable
The timing is absolutely unfortunate, but Emmy is always such a bright presence, that I forced myself to forget about and watch the whole video, even if it made my stomach turn a little
it's crazy how the birds custurd (its called birds eye here) is SO yellow over there! it looks like mustard! it's more of a nice cream colour in ireland/uk
I am so sorry Emmy but that isn’t cooked , it’s too wet and not cooked properly. I make jam rolly poly and it doesn’t turn out like that. Proper Roly poly is light,fluffy but stodgy too with lashings of hot custard that is whisked so there are no lumps .I do mine in a well buttered pudding basin with a grease proof paper cover and steamed in a pot of water up to the neck of basin. I just leave it up to three hours on stove top. Check the water levels at regular intervals . You can also cook in the oven, both are delicious. I would try that recipe by putting it rolled up in buttered grease proof paper , not rolled as tight so it can expand then wrap in foil some people like a sponge type batter others like suet . Roly poly is a favourite pudding in U.K. Maybe try spotted dick or treacle pudding.
Part of the reason for the name “Dead Man’s Leg “ is due to the use of the muslin cloth to wrap the roll as it would resemble a leg of mutton or ham wrapped to be hung up to dry. It also resembles the legs of wounded soldiers who were in the hospital after the battle of Balaclava many of whom lost their lives or their legs/ arms due to infection which was rife in the hospital that was run by Florence Nightingale.
im in the uk and i love jam rolly poly ansd thats my fav make of jam
Perfect for Halloween