Cookbook:Jam Roly-Poly
| Jam Roly-Poly | |
|---|---|
| Category | Dessert recipes |
| Servings | 4 |
| Time | 1 hour, or 2.5 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom
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.
Ingredients
[edit | edit source]- 250 g (1 cup or 8 oz) self-rising flour
- 1 pinch salt
- 125 g (½ cup or 4 oz) shredded suet
- 90–120 ml (6–8 tbsp) water
- 4 tbsp raspberry jam, warmed
- A little milk
- 1 egg, beaten
- 1 tsp caster sugar to glaze
Procedure
[edit | edit source]- Preheat the oven to 200°C (400°F or Gas Mark 6).
- 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 20×30 cm (8×12 inches).
- Brush the pastry with the warmed jam, leaving a 1 cm (½ inch) border all around.
- 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 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.