British & Irish

Jam Roly-Poly

Name: Jam Roly-Poly
Total time: 75 min
Yield: 8 servings
Cuisine: British & Irish
Ingredients: 2 cups self-rising flour; 1 cup shredded suet (or frozen grated butter); 1/2 tsp salt; 1/4 cup granulated sugar; About 2/3 cup cold milk; 2/3 cup raspberry jam; 1 tbsp milk, for brushing

A nostalgic British steamed suet pudding rolled up around sweet raspberry jam and served hot with lashings of custard.

75 minutes

Serves 8

Dessert

Contains common allergens

Dairy Wheat

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Instructions

6 steps

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.

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