Jam Roly-Poly
Jam Roly-Poly is a traditional British steamed pudding made from suet pastry spread with jam, rolled up, and cooked until soft and tender throughout. The suet gives the pastry a distinctive richness that sets it apart from standard doughs. It takes about 1 hour 45 minutes to make, most of which is hands-off steaming time.
Equipment
- Mixing Bowl
- Rolling pin
- Baking sheet
- Aluminum foil
- Parchment Paper
Ingredients
For the Pastry:
- 8 tablespoons unsalted butter cold and diced
- 2 cups all-purpose flour preferably unbleached
- 1 pinch salt
- 1 tablespoon granulated sugar
- ¼ cup cold water as needed
For the Filling:
- 1 cup raspberry jam preferably seedless
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, diced butter and rub it in until the mixture resembles breadcrumbs.
- Gradually add cold water a little at a time, mixing gently until a soft dough forms. Take care not to overwork the dough.
- Roll out the dough on a lightly floured surface to a rectangle about 1/4 inch thick.
- Spread the raspberry jam evenly over the dough, leaving a 1/2 inch border around the edges.
- Carefully roll the dough from the short side, like a Swiss roll, ensuring the seam is on the bottom.
- Wrap the roll in parchment paper followed by aluminum foil, twisting the ends to secure. Place onto the prepared baking sheet.
- Bake in the preheated oven for about 75 minutes, or until the roll is firm to the touch and cooked through.
Notes
- For a more luxurious filling, consider adding a splash of vanilla or a sprinkle of ground cinnamon to the jam.
- To adapt for dietary needs, use a plant-based butter for a vegan version.
Nutrition
Calories: 451kcalCarbohydrates: 73gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 28mgPotassium: 93mgFiber: 2gSugar: 30gVitamin A: 466IUVitamin C: 5mgCalcium: 22mgIron: 2mg
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