Jam Roly-Poly
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.
Total Time
1 hour
Servings
4
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
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.
35–40 minutes
Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.