Cookbook:Jam Roly-Poly (Steamed)
| Jam Roly-Poly (Steamed) | |
|---|---|
| Category | Dessert recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 200 g self-raising flour
- 100 g vegetable suet
- Finely-grated zest and juice of 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
- 1 pinch salt
- Custard or cream to serve.
Procedure
[edit | edit source]- 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 cheesecloth or a shirt sleeve to steam in.
- Set in a steamer and steam for 2 hours.