Jam Roly Poly Recipe
Jam Roly Poly Recipe with Flour, Suet and Raspberry Jam
INGREDIENTS
4 oz (100g) Self Raising Flour
2 oz (50g) Suet
Pinch of Salt
1/2 lb (225g) Raspberry, Plum or Strawberry Jam
METHOD
Mix the Flour, Suet and Salt in a bowl, and then stir in (with the blade of a knife) just enough water to bind the mixture to a light dough. Roll out to an rectangle shape. Make it fairly thin, about 1/4 inch (1 cm), and then spread the centre lavishly with your jam leaving a 1 inch (3 cm) margin all the way down each side and at one end. Roll it up loosely starting from the other end, and enclose it in a loose parcel of kitchen foil - it should have pleats in it so that it can expand with the roly poly - this helps keep the pudding light.
Fill the bottom half of a large steamer or fish kettle with water and bring it to the boil. Put the pudding roll in the top over the boiling water, cover the pan and steam for 2 hours, topping up with more boiling water as necessary.
Serve with custard sauce.
Serves 4.
Based on the Jam Roly Poly Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).