Jam Roly-Poly (Steamed)

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  • Serves: 6
  • Prep Time: 20 mins
  • Ready in: 45 mins
  • Difficulty: Easy
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Jam Roly-Poly (Steamed)

An indulgent warming dessert perfect to ward off the winter blues.

Ingredients

  • 225g self-raising flour
  • 115g suet
  • 55g castor sugar
  • 1 medium egg, lightly beaten
  • 2 tbsp cold water, approx.
  • pinch salt
  • 185g seedless raspberry jam

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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.

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