Jam Roly-Poly (Steamed)

Method

• Place the flour, salt, suet, sugar, egg in a mixing bowl and mix well.
• Add a touch of cold water and mix to a soft, but not sticky dough.
• Roll out and use straight away as the raising agents are working away.
• Have ready a 24cm steamer filled with boiling water.
• This is very important, as soon as the pastry is ready it must be cooked or you will end up with a heavy leaden end product.
• Roll the pastry out until it measures about 30 x 40cm roughly.
• Spread over the jam nice and thickly, there is nothing worse than under filled finished roll.
• Roll up nice and lightly, not too tight, then cut in half, so you end up with 2 manageable rolls.
• Tear off 2 pieces of foil roughly the size of the original pastry.
• Butter really well, then carefully place the pastry rolls on top.
• Roll around the pastry very loosely, then twist up the ends, and repeat with the second roll.
• Place in the steamer and steam until the rolls are tight and firm, about 40 minutes.
• To test just gently squeeze and they should be full and firm. If not then just leave for a few more minutes.
• Once cooked, carefully remove from the steamer, and leave the rolls to set.
• Open the foil and slice into 3 serve with hot custard, sweetened with a little Golden Syrup rather than sugar
• If you have any left over, wrap in cling film and chill.
• When needed slice cold and warm in a microwave on medium power, take care though, as the jam will burn.