United Kingdom
Jam Roly-Poly (Steamed)
A recipe for Jam Roly-Poly (Steamed) from Wikibooks Cookbook.
This is a Victorian schoolroom and nursery pudding: a lemon-scented sponge spread with jam, rolled up and steamed until the spiral turns springy and the jam bleeds out along the seams. It is traditionally served cold in thick rounds, and it is often the least glamorous thing on the table while being completely reliable. Rolling the sponge while it is hot, and tight enough to hold its shape, is where beginners usually go wrong.
Ingredients
- self-raising flour200 g
- vegetable suet100 g
- Finely-grated zest and juice of 1 small lemon1
- medium egg, beaten1
- milk or water2 tbsp
- red jam of your choice such as plum, cherry, raspberry or strawberry200 g
- pinch salt1
- Custard or cream to serve.As needed
Directions
- 1
Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
- 2
Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.
- 3
Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheesecloth or a shirt sleeve to steam in.
- 4
Set in a steamer and steam for 2 hours.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.