Jam Roly-Poly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the dough
In a bowl, mix flour and salt.
Add suet and combine until crumbly.
Gradually add cold water to form a dough.
Knead lightly.
Roll and wrap
Roll out the dough on a floured surface to less than ½ inch thick.
Spread jam evenly over the dough, leaving a margin at both ends.
Roll the dough tightly, sealing the edges.
Wrap in a cloth or parchment paper.
Steam and serve
Steam for 1 hour or until cooked through.
Serve warm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the dough's structure once water is added and it is kneaded.
- Suet
- Adds fat that keeps the dough tender and rich as it steams.
- Cold water
- Binds the flour and suet into a dough without making it tough.
- Jam
- Provides sweetness and fruity flavour in the filling.
The step that matters
Rolling the dough tightly and sealing the edges. A loose roll or unsealed edges let jam leak out and the dough can open during steaming. A tight, well-sealed roll keeps the filling inside and gives an even spiral.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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