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.
Source and licence
"Jam Roly-Poly" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jam_Roly-Poly, revision 4587337), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jam_Roly-Poly&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587337
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.
- Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.