Jam Roly-Poly (Steamed)

Name: Jam Roly-Poly (Steamed)
Ingredients: 200 g self-raising flour; 100 g vegetable suet; Finely-grated zest and juice of 1 small lemon; 1 medium egg, beaten; 2–4 tbsp milk or water; 200 g red jam of your choice such as plum, cherry, raspberry or strawberry; 1 pinch salt; Custard or cream to serve.

Ingredients

200 g self-raising flour
100 g vegetable suet
Finely-grated zest and juice of 1 small lemon
1 medium egg, beaten
2–4 tbsp milk or water
200 g red jam of your choice such as plum, cherry, raspberry or strawberry
1 pinch salt
Custard or cream to serve.

Steps

Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
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.
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.
Set in a steamer and steam for 2 hours.

More recipes with flour, suet, lemon, eggs, milk or jam

Adapted from “Jam Roly-Poly (Steamed)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.