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Jam Roly Poly
Jam Roly Poly is a traditional British recipe for a classic dessert of a suet pastry spread with jam that's rolled up, sealed in a foil parcel and steamed until cook and which is typically served with custard. The full recipe is presented here and I hope you enjoy this classic British version of: Jam Roly Poly.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
6
Rating: 
Tags : Dessert RecipesBritish Recipes
This is one of the classic 'old fashioned' British puddings, the kind your grandmother used to make. The recipe given here is for the traditional boiled version of the pudding. It takes a long time to cook, but the results are wonderfully light and fluffy.
Ingredients:
120g self-raising flour
60g shredded suet
pinch of salt
water to bind
225g fruit jam (raspberry, strawberry, apricot and plum are traditional but you could use a curd, marmalade or a compote if you prefer).
Method:
Mix together the flour, suet and salt in a bowl then stir in (using a blunt knife) just enough water to bind the ingredients as a light dough. turn this onto a lightly-floured surface and roll out into a rough rectangle about 1cm thick.
Tip the jam into the centre and spread quite thickly over the pastry with the back of a spoon (but leave a 3cm gap around all the edges, except for one short end). Take the short where you spread the jam right to the end and begin rolling-up the roly poly (Swiss roll/jelly roll style) quite loosely until it's all rolled up. Moisten the free end slightly then press down to seal.
Lightly butter a large sheet of kitchen foil and carefully place the roly poly inside, making certain that the join lies on the bottom. Form the foil in to a loose parcel, ensuring that you have made several pleats in it to allow for expansion. Place the roly poly in the basket of a steamer or fish kettle. Fill the base with water and bring to a boil. Assemble the steamer then cook the pudding for 2 hours (making sure you top-up with hot water regularly to prevent it from boiling dry).
Unwrap the foil parcel, slice into thick rings and serve immediately with plenty of custard.
