I don’t know why, but yesterday I had this sudden desire for Jam Roly Poly. I haven’t had it for years, and my only strong memories are back from my school days when vegetables were grey and steamed puddings as tough as old car tyres. All a bit of a mystery but I guess it had to do with me admiring my crop of plums and wondering if there was really anything else worth doing with them other than creating amazing plum liqueurs.
Well now it’s the end of August and the leadened skies have descended upon us, it probably is the right time to start thinking about those robust winter puddings.
You can use any jam you fancy, but this is the first outing from my freshly cooked Plum Jam. Serve with freshly made custard – what else?
Note: The jam will push outwards as it is rolled. To prevent this use a thicker layer of jam towards the bottom and centre of the dough, less towards the side and top edges
- 200g Plain Flour
- 2 tsp Baking Powder
- 100g Vegetable Suet
- 1/4tsp Salt
- 1 Tbsp Sugar
- 150ml Water
- 7 tbsp Plum Jam
- In a large bowl mix together the flour, suet, salt and sugar. Rub together until smooth (alternatively use a food processor)
- Gradually add the water to make a soft (but not sticky) dough
- Knead lightly then roll out on a floured surface to about 1cm thick and the size of a sheet of A4 paper
- Spread the dough evenly with the jam, leaving a 1-2cm boarder (beware, the jam will spread when rolled!)
- Dampen the boarder with a little water then roll up, sealing the edges as you go
- Grease a piece of baking parchment and wrap the rolled pudding loosely, making a pleat along the edge to allow for expansion. Twist the ends of the paper together
- Repeat with a sheet of foil, again with a loose wrap and pleat, then place on a baking sheet
- Fill a roasting tin with boiling water and place in the bottom of the oven, preheated to 180oC Fan
- Place the pudding on a shelf in the middle of the oven and cook in the steam for 30-40 minutes