Cookbook:Jam Roly-Poly

| Cuisine of the United Kingdom

Jam roly-poly is a traditional British cuisine probably invented in the early 19th century. 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.

Ingredients

 * 250 g (1 cup or 8 oz) self-rising flour
 * 1 pinch salt
 * 125 g (½ cup or 4 oz) shredded suet
 * 90–120 ml (6–8 tbsp) water
 * 4 tbsp raspberry jam, warmed
 * A little milk
 * 1 egg, beaten
 * 1 tsp caster sugar to glaze

Procedure

 * 1) Preheat the oven to 200°C (400°F or Gas Mark 6).
 * 2) Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.
 * 3) Turn on to a floured board and roll out to a rectangle about 20×30 cm (8×12 inches).
 * 4) Brush the pastry with the warmed jam, leaving a 1 cm (½ inch) border all around.
 * 5) Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
 * 6) Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
 * 7) Bake in the oven for 35–40 minutes until golden brown.
 * 8) Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.