Jam Roly Poly
600 g (1 lb 5 oz) suet pastry Plain flour, for dusting 225-250 g (8-9 oz) jam of choice
3-4 tbs fresh breadcrumbs (optional)
Butter, for greasing
Full-fat milk, for sealing 1 egg, beaten, for glazing Caster sugar, for dusting To Serve: custard.
Course: dessert Serves: 6 Prep: 30 mins, plus 20 mins chilling Cook: 40-60 mins 1 Make the suet pastry and chill for at least 20 minutes before using.
2 Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4, ensuring there are 2 shelves inside it.
3 Roll out the dough on a lightly floured work surface into a rectangle about 30 x 20 cm (12 x 8 in) (the longer side being a little shorter than the roasting pan). Using a palette knife, spread the jam evenly over the dough, leaving a 2 cm (¾ in) gap around a longer edge and 2 shorter edges. If the jam is runny, sprinkle with the breadcrumbs. Lightly brush the 3 edges with the milk, then, starting with the longer edge that’s covered in jam
nearest to you, firmly roll up the dough away from you like a Swiss roll. Apply pressure on the seal and the ends of the dough so that the jam stays inside. 4 Put a piece of aluminium foil about 40 cm (16 in) long on to the work surfact, then heavily grease a piece of baking paper with butter and put it on top of the foil. Transfer the roll on to the paper. Brush the dough with the egg, generously sprinkle with the sugar and wrap gently in the paper, making a pleat along the top, then secure with the foil firmly at the ends.
5 Bring 1 litre (1¾ pt) water to the boil and reduce the oven temperature to 160 deg. C., 325 deg. F.,
Gas Mark 3. Put a 23 x 33 cm
(9 x 13 in) roasting pan on to the lower shelf of the oven and the roly poly on the top shelf. Quickly and carefully pour the boiling water into the roasting pan and bake for 40 to 60 minutes. Remove the roly poly from the oven and leave to cool for 10 minutes before unwrapping. Remove the roly poly from the foil and paper, divide it into even portions and serve with hot custard.
This flaky suet sponge rolled up with a layer of jam is a classic nursery pudding that’s stayed a favourite over the last 200 years. A slightly sinful combination of sweet and stodge, made all the more delicious with lashings of custard.