Jam Roly-Poly
A nostalgic British steamed suet pudding rolled up around sweet raspberry jam and served hot with lashings of custard.
Contains common allergens
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Instructions
- 1
Preheat the oven to 400°F and set a tray of water on the bottom rack to create steam during baking.
- 2
In a large bowl, stir together the flour, suet, salt, and sugar, then gradually add the cold milk, mixing just until a soft, slightly sticky dough comes together.
- 3
Turn the dough onto a floured surface, knead briefly until smooth, and roll it into a rectangle about 9x11 inches and 1/4 inch thick.
- 4
Spread the raspberry jam over the dough, leaving a 1/2-inch border all around so the jam does not escape, then brush the border lightly with milk.
- 5
Starting from a short edge, roll the dough up snugly into a log, pinch the ends to seal, and place it seam-side down on a parchment-lined baking sheet.
- 6
Brush the top with milk, bake for 35 to 40 minutes until golden and firm, then rest for 5 minutes and serve thick warm slices drenched in hot custard.
Plan it in Listahan
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