Jam Roly-Poly (Steamed)
United Kingdom.
Associated with United Kingdom by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
"Jam Roly-Poly (Steamed)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jam_Roly-Poly_(Steamed), revision 4587484), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jam_Roly-Poly_(Steamed)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Revision 4587484
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.
Ingredients
- 200 g self-raising flour
- 100 g vegetable suet
- Finely-grated zest and juice of 1 small lemon
- 1 medium egg, beaten
- 2–4 tbsp milk or water
- 200 g red jam of your choice such as plum, cherry, raspberry or strawberry
- 1 pinch salt
- Custard or cream to serve.
Method
- Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
- Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.
- Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheesecloth or a shirt sleeve to steam in.
- Set in a steamer and steam for 2 hours.
Plating
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