|Time||1 hour, or 2.5 hours|
Jam Roly-Poly is a traditional British cuisine probably invented in the early 19th century . It is a flat-rolled suet pudding, which is then spread with jam and rolled up. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve. Because of this, another nickname for the pudding was dead-man's arm. Jam Roly-Poly features in Mrs Beeton's cookery book, as Roly-Poly Jam Pudding.
- Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.
- Turn on to a floured board and roll out to a rectangle about 20x30cm (8x12 inch).
- Brush the pastry with the warmed jam, leaving a 1cm (½ inch) border all round.
- Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
- Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
- Bake in the oven at 200 C (400 F / Gas 6) for 35-40 minutes until golden brown.
- Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.
Alternative Recipe (Steamed)
- 200 g self-raising flour
- 100 g vegetable suet
- finely grated zest and juice 1 small lemon
- 1 medium egg, beaten
- 2-4 tbsp milk or water
- 200 g red jam of your choice such as plum, cherry, raspberry or strawberry
- pinch salt
- custard or cream to serve.
- Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
- Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.
- Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheese cloth or a shirt sleeve to steam in (see below).
- Set in a steamer and steam for 2 hrs.