Jam roly poly is the old-fashioned suet pudding that never goes out of style. A soft suet pastry is spread with raspberry jam, rolled up and baked until golden, then sliced and drowned in hot custard. Cheap, filling and ideal on a cold day. Serves six.
Ingredients
- 225g self-raising flour
- 110g shredded suet
- 25g caster sugar
- Pinch of salt
- 150 to 175ml cold water or milk
- 5 tbsp raspberry or strawberry jam
- A little milk, for brushing
Method
- Heat the oven to 200°C (180°C fan) / gas 6 and line a baking tray with baking parchment.
- Mix the flour, suet, sugar and salt, then add enough cold water or milk to make a soft, pliable dough.
- Roll out on a floured surface to a rectangle about 25 x 30cm.
- Spread the jam over the dough, leaving a 2cm border all round. Brush the edges with milk.
- Roll up from the short side like a Swiss roll and pinch the ends to seal.
- Place seam-side down on the tray, brush with milk and bake for 35 to 40 minutes until golden.
- Rest for 5 minutes, then slice and serve.
What to serve with jam roly poly
Hot custard is the traditional choice.
Tips
- Do not overwork the dough or it will be tough.
- Use a thick jam so it does not leak.
- For a steamed version, wrap in baking parchment and foil and steam for 1.5 hours.
FAQs
Is jam roly poly baked or steamed?
Both methods are traditional. Baking gives a golden crust; steaming gives a softer pudding.
Can I use vegetarian suet?
Yes, vegetable suet works well.
Wrap up warm for autumn. See country clothing at 4 Elements Clothing.
