Jam Roly-Poly
Jam Roly-Poly — a classic British jam pudding recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, British
Ingredients
- 50 g butter
- 250 g self-raising flour
- 1 tsp vanilla
- 50 g suet
- 150 ml milk
- 100 g raspberry jam
- 1 pcs to serve custard
Instructions
- Place a deep roasting tin on the lowest shelf of the oven and position another shelf directly above it.
- Pull the roasting tin out on its shelf, fill it two-thirds full with boiling water from the kettle, then slide it back into the oven carefully.
- Preheat the oven to 180C (160C fan)/gas 4.
- Tear off a large piece of foil and a sheet of greaseproof paper about 30 x 40cm; lay the greaseproof on top of the foil and butter it.
- Put the butter, flour and the scraped vanilla seeds into a food processor and pulse until the butter is fully incorporated into the flour.
- Tip the processed mixture into a mixing bowl and stir in the suet.
- Pour in the milk and use a table knife to bring the mixture together into a sticky dough, adding a little extra milk if necessary.
- Turn the dough out onto a floured surface and quickly pat it together until smooth.
- Roll the dough into a square roughly 25 x 25cm.
- Spread the jam evenly over the dough, leaving a strip along one edge free, then roll the dough up starting from the opposite side.
- Press the jam-free edge into the roll where it meets and pinch the ends to roughly seal the pudding.
- Gently lift the rolled pudding onto the buttered greaseproof paper with the join facing down (use a flat baking sheet to help if needed).
- Bring the paper and foil up loosely around the pudding and scrunch the long edges and ends together to seal, leaving space for the pudding to expand.
- Place the parcel directly onto the oven rack above the roasting tin of water and bake for 1 hour.
- Allow the pudding to rest for 5 minutes before unwrapping, then carefully open the foil and paper and cut into thick slices to serve.