Jam Roly-Poly

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Jam Roly-Poly is a traditional British dessert probably invented in the early 19th century [1]. 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.

1 A recipe for Jam Roly-Poly
2 Alternative Recipe (Steamed)
3 External links
4 References
5 See also

[edit] A recipe for Jam Roly-Poly

Ingredients

250g/8oz self-raising flour
pinch salt
125g/4oz shredded suet
90-120ml/6-8tbsp water
4 tbsp raspberry jam, warmed
a little milk
1 egg, beaten, and caster sugar to glaze

Method

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 20x30cm/8x12in.
Brush the pastry with the warmed jam, leaving a 1cm/½in border all round.
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 at 200C/400F/Gas 6 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.

[edit] Alternative Recipe (Steamed)

200g self-raising flour
100g vegetable suet
finely grated zest and juice 1 small lemon
1 medium egg, beaten
2-4 tbsp milk or water
200g red jam of your choice such as plum, cherry, raspberry or strawberry
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 8in and spread jam to within 2.5cm/1in 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 cheese cloth or a shirt sleave to steam in (see below).