Things don’t get more trad than jam roly poly. One of England’s oldest puddings, it’s part of a long tradition of suet-based creations along with plum duff and spotted dick. The lovely combination of sugar and stodge swirled through with plenty of jam will tempt even the most die-hard of detoxers. Jam roly poly is staging something of a comeback too, the star of many a gastro pub chalkboard around the country. A trend we are 100% behind – here at Country Homes & Interiors we say just add a large jug of custard and get stuck in…
225g self-raising flour
2 tablespoons caster sugar
8-9 tablespoons whole milk
7 tablespoons blackberry, raspberry or strawberry jam
Milk to seal the edges of the pudding
Soft butter to grease the greaseproof paper
1 Preheat the oven to 190C/375F/Gas mark 5. Combine the flour, suet and caster sugar in a bowl. Gradually add the milk and gently knead together until dough forms. Turn the dough out on to a lightly floured surface and roll into a roughly 23cm x 30cm oblong.
2 Warm the jam and spread on top, leaving 1cm around the edge of the pastry jam-free. Brush the jam-free edges with milk and loosely roll the pastry, starting with the short edge, into a Swiss roll shape. Press along the seam and the ends of the pudding to ensure it is completely sealed.
3 Cut a piece of greaseproof paper into a generous oblong shape large enough to wrap the roly-poly with a pleat down the middle. Lightly butter the paper and carefully place the roly-poly in the middle, seam side down. Loosely wrap the pudding in the paper, making a pleat down the middle. Finally, fold the loose ends and tuck them under the pudding.
4 Place the roly-poly on a baking sheet and bake in the preheated oven for 45–50 minutes. The pudding should be puffed up and look brown through the paper. Carefully open the greaseproof paper and cut into thick slices. Serve with plenty of homemade custard – heaven.
*Recipe taken from Great British Cooking by Carolyn Caldicott (£12.99, Frances Lincoln Publishers)Read more →