Jam Roly-poly
Ingredients
Directions
Prepare the dough
In a bowl, mix self-raising flour and vegetable lard to form a dough.
Roll out the dough into an oblong shape.
Fill and roll
Spread your chosen jam over the dough, leaving a 2-inch border.
Carefully roll up the dough, sealing the edges with water and a sprinkle of flour.
Cook and serve
Place the rolled pudding in a greased paper bag.
Cook for 30 minutes.
If any jam oozes out, pour it over the pudding when serving.
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
- Self-raising flour
- Provides the structure of the dough and rises as the pudding cooks.
- Vegetable lard
- Adds fat that makes the dough tender and short rather than tough.
- Jam
- Supplies sweetness and fruity flavour, and moisture that soaks into the dough.
The step that matters
Sealing the roll. If the edges are not well sealed, the filling can leak out during cooking and the roll may open up. Sealing with water and flour helps the dough edges bond firmly together.
“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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