Jam roly poly

Jam roly poly

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

Who can resist this? I recently served it at a dinner party some 20 years after the last time I made it, and it was a big hit. With recipes, you sometimes have to look back to go forward. My gran used to call it dead man’s arm because she used to use one of my granddad’s old shirt sleeves to cook it in – although he was still alive!

Ingredients

Quantity Ingredient
500g self-raising flour, plus extra for dusting
100g caster sugar
250g shredded suet
2 unwaxed lemons, grated zest
200g raspberry jam

Method

  1. Place the flour, sugar, suet and lemon zest in a bowl and mix thoroughly. Make a well in the centre, then gradually add about 250ml water, enough to form a soft dough. Knead lightly until smooth.
  2. Turn onto a lightly floured surface and roll out to an oblong shape about 1cm thick. Spread the jam out over the dough, leaving a 2.5cm gap around the edges. Roll it up from the long side to form a Swiss roll shape. Put it on a large sheet of foil and roll the foil around it carefully, leaving some room for expansion, then twist the ends to seal. Place in an old shirt sleeve or wrap in a clean cloth and tie the ends. Put some kitchen paper or a cloth in the base of a large pan, then put an upturned loaf tin or rectangular plate on top of it. Put the roly poly on top, then add enough hot water so that the roly poly sits just clear of the water.
  3. Cover with a lid or foil, place over a medium-low heat and steam for 1½ hours, topping up the water as necessary. Turn off the heat and leave the pudding to stand for 5 minutes before carefully removing the sleeve and foil. Carve into slices and serve with custard or ice cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
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