I have a real treat for you all this weekend! Am posting this a little early to give you the opportunity to buy the ingredients … I am guessing not many of you will have suet in your fridge? If you do, hoorah, you can make it tonight!
Remember school dinners? Well back in my day, (in the 1800′s), we had Jam Roly Poly once a week, always served with cold lumpy custard. I hated it then, but grew to love it when my lovely nana would cook it properly, and from those days onwards, I have continued to love it even though nutritionists will tut tut at such food – pah, do I care?!
Are you tempted? It’s very easy to make and utterly delicious, good comfort food. Serve it to your family and friends this weekend and they will love it and request it time and time again.
Jam Roly Poly
Ingredients:
8 ounces self raising flour
2 ounces Demerara sugar
3 ounces suet (I use vegetable suet)
1 ounce butter, melted (on defrost in the microwave for a minute or so)
5 fluid ounces milk
Quarter teaspoon salt
Half teaspoon baking powder
Beaten egg and 2 teaspoons Demerara sugar for brushing on top before cooking.
Approx. half a jar of jam – your choice of flavour. I have to have raspberry!
*I am not advertising Hartley’s jam, it was on offer in Tesco*
Method:
Preheat the oven, 200C, Gas 6
In a large bowl, stir together the flour, suet, sugar, salt and baking powder.
Gently melt the butter and add to the dry ingredients with the milk.
Stir the mixture with a plastic spatula until it binds together (this takes very little effort, don’t overwork it)
Sprinkle a little flour on your work surface and rolling pin (or wine bottle if you don’t have a rolling pin)
Place your pastry dough on the floured surface ready to roll out.
Cut a piece of baking paper to lie on top of a baking sheet.
And now roll the pastry dough into as near a rectangle shape as you can … don’t worry too much about the shape but you are aiming for the same sort of shape as your baking tray. (see my lovely unrectangle shape!)
Now spread your choice of jam over the pastry, leaving a one inch border all the way round – this helps to stop the jam squidging out when you roll it up.
Now the slightly messy part …. roll the pastry up, not tightly and very gently, almost lifting each time you roll to prevent major leakage of jam! I roll the long side, some people roll the short side, it depends on how think you want your slice of pudding!
Transfer the roll carefully to the lined baking tray.
Beat the egg and brush over the top of the roll, then sprinkle with the two teaspoons of Demerara sugar – this will give the roly poly a lovely crunchy top when it’s cooked.
And now to bake it … cook for 10 minutes at 200C, Gas 6 and then turn your oven down to 180C, Gas 4 for a further 20 minutes until the roly poly is lovely and brown and crunchy on the top.
Nearly time to enjoy your delicious old fashioned pud, just the matter of custard to sort now. If you are a purist, you will make custard with a double boiler and egg yolks, if you are a half purist, you will make custard with Birds Custard Powder and boiling milk, but if you don’t have the time or inclination for that, I can recommend this …..
It is gorgeous, put it into a jug and heat in the microwave and don’t tell a soul, sssshhhhh.
And there you have it … a scrumptious old fashioned pudding, perfect hot or cold and will have everyone wanting to come to your house for Sunday lunch.
Enjoy, Daisy Cupcakes x
I have suet in my Fridge! Mr Wright love’s his dumplings
Let me kow how you get on Lisa! Enjoy x