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Jam rolly polly is a thing of my childhood, i can’t resist it. Mum used to make a great jam rolly polly with loads of jam and thick custard. I hope I have done her proud.
Mix the flour, sugar and suet together in a large mixing bowl with your hand. make a well in the middle and pour the water into the well and gently draw the flour into the centre with your fingers. It may need a little extra water, you will have to judge for yourself – what you are looking for is a soft textured dough. The secret is not to overwork the dough. Turn the dough out onto a lightly floured surface and gently shape into a ball. Press down with your fingers to create a rectangular shape and then transfer it on to the baking paper. Dust with a little flour and roll out leaving a 6 cm border around the edge.
Liberally spread with jam using a spatula leaving the top edge approximately 3 – 4 cm free of jam, wet this top edge with a little water. Starting at the bottom edge, start to roll the pastry away from you all the way to the top. Slide the jam rolly polly back towards you to the bottom edge of the baking paper . at this point slide the baking paper and jam rolly polly onto the sheet of foil. Roll it all up loosely allowing the pastry to expand whilst cooking. Squeeze the ends of the foil together to seal.
Place the rolly polly into a steamer insert, fill the pot with 4 cm of water and bring to the boil over a high heat. Place the steamer insert on top of the pot, cover with a lid and steam for 45 minutes. to check if its ready, insert a skewer into the centre of the roll – it should be clean and hot. Remove the rolly polly from the steamer, open it up and slice. Serve with lashings of custard.
For this dish you will need a steamer insert to fit snugly over a pot.
If your steamer is not big enough, you can make two small ones instead
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