Jam Roly-Poly

🧂 Ingredients

• 250 g Self-raising flour(Ensure it's fresh for the best rise.)
• 125 g Shredded suet(Available from most supermarkets, usually in the baking aisle. Vegetarian suet can be used.)
• approx. 150-200 g Jam(Raspberry or strawberry jam are traditional choices. Use a good quality, thick jam that won't run out too much during cooking.)
• approx. 100-120 ml Cold water or milk(Add gradually to form a soft, pliable dough. The exact amount will depend on the flour.)
• 1 tbsp Butter or oil(For greasing the foil.)
• for serving Custard(Either homemade or good quality ready-made custard.)

👨‍🍳 Instructions

1. 1

   Prepare the suet pastry: In a large mixing bowl, combine the self-raising flour and shredded suet. Gradually add cold water or milk, a little at a time, mixing with a knife or your fingertips until a soft, pliable dough forms. Be careful not to overmix.

   ⏱️ 10 minutes
2. 2

   Roll out the dough: Lightly flour a clean work surface. Turn the dough out and roll it into a rectangle approximately 30cm x 20cm (12 x 8 inches), about 0.5cm (1/4 inch) thick.

   ⏱️ 5 minutes
3. 3

   Spread the jam: Spread the jam evenly over the surface of the rolled-out dough, leaving a small border (about 1cm or 1/2 inch) clear along one of the long edges. This helps to seal the roll.

   ⏱️ 5 minutes
4. 4

   Roll and wrap: Starting from the long edge with the jam spread almost to it, carefully roll up the dough tightly, like a Swiss roll. Trim any excess dough from the ends if necessary. Grease a large piece of foil generously with butter or oil. Place the rolled pudding seam-side down onto the foil and wrap it up tightly, twisting the ends to seal securely. Ensure there's a little room for the pudding to expand.

   ⏱️ 5 minutes
5. 5

   Prepare for steaming: Find a large saucepan or steamer that can accommodate the wrapped pudding. Fill the saucepan with enough water to come about halfway up the sides of the pudding (ensure the water level doesn't reach the top of the pudding when it's in place). Bring the water to a rolling boil.

   ⏱️ 10 minutes
6. 6

   Steam the pudding: Carefully lower the wrapped pudding into the boiling water. Cover the saucepan tightly with a lid, ensuring it's well-sealed to prevent steam escaping. Reduce the heat to a steady simmer. Steam for 1 hour and 30 minutes, checking the water level periodically and topping up with boiling water if necessary to maintain the level.

   ⏱️ 1 hour 30 minutes
7. 7

   Serve: Once cooked, carefully remove the pudding from the steamer. Unwrap it immediately. The pudding should be firm and springy to the touch. Slice thickly and serve hot with plenty of hot custard.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The nickname 'dead man's arm' comes from its appearance when unwrapped after steaming.
• ✓A true school dinner classic, this pudding is both comforting and economical.
• ✓Always serve with lashings of hot custard for the ultimate experience.

🔄 Variations

• For a baked version, place the rolled and wrapped pudding (ensure foil is well-sealed) in a baking dish with about 2cm of hot water and bake at 180°C (350°F) for 45-50 minutes.
• Instead of jam, try spreading with golden syrup or treacle for a different flavour profile.

🥗 Nutrition

Per serving