Prep 20 mins
Cook 1 hr 30 mins
One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it! And, not just for children either, but "big" children, especially men love this pudding with lashings of custard! This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. I find the best jams for this delectable pudding are raspberry, plum and High Dumpsy Dearie; I have this recipe posted on Zaar: High Dumpsy Dearie – Traditional English Fruit Jam. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional.
- 8 ounces self raising flour
- 4 ounces shredded suet or 4 ounces grated frozen butter
- cold water, to mix
- 5 -6 tablespoons jam, of your choice or 5 -6 tablespoons golden syrup
- butter, for greasing
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Grease/line a large rectangular baking tray - about 12 x 9 inches.
- In a large bowl, mix the flour, suet and salt together.
- Add sufficient cold water to make a pliable dough.
- Turn the dough out onto a floured board, and knead gently.
- Roll out the pastry into a rectangle of about 10 x 8 inches.
- Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
- Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
- Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
- Bake for about 30-35 minutes until golden brown.
- To Steam:.
- Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
- To Serve:.
- Serve hot, cut into slices and with custard or cream.
I finally made it.. and twice already! And needless to say DH was ever-so-delighted! With the 1st bite still in his mouth, he asked 'when will you be making this again??!!!'. He said these taste exactly like the ones they used to serve at his school except of course they used strawberry jam. I used frozen butter and Recipe #253728 for the filling. Served it, of course, with a generous helping of custard! A BIG THANK YOU, FT!
Idly looking through your recipes for inspiration, I came upon this roly-poly pudding, read it, and started smiling! I have one posted as well, same ingredients except for the jam, but sliced and baked differently. My old mom and I had a heated phone argument about my recipe: she says she never made hers like mine, THIS is how she made it! (Same description!!) This is probably the definitive recipe for roly-poly!! Mom (and I) only uses apricot jam for the filling (in her case, her own jam, naturally!) Memories, memories ...of coming home on a freezing day to Mom's lovely dinners and this pudding! I really recommend this dessert for the cold winter months ahead!!! Must be served with warm custard! LOL! Thanks,FT!