Steamed Jam Roly-Poly

 Ingredients

  • 225 g self-raising flour
  • 115 g suet
  • 55 g caster sugar
  • 1 medium egg, lightly beaten
  • 2 tbsp cold water, approx.
  • 1 pinch salt
  • 185 g strawberry jam

  Method

  1. Place the flour, salt, suet, sugar, egg in a mixing bowl and mix well.
  2. Add a touch of cold water and mix to a soft but not sticky dough.
  3. Roll out and use straight away as the raising agents are working away.
  4. Have ready a 24cm steamer filled with boiling water.
  5. This is very important. As soon as the pastry is ready, it must be cooked, or you will end up with a heavy leaden jam roly-poly.
  6. Roll the pastry out until it measures about 30 x 40cm roughly.
  7. Spread over the jam nice and thickly. There is nothing worse than underfilled finished roll.
  8. Roll up nice and light, not too tight, then cut in half, so you end up with 2 manageable rolls.
  9. Tear off 2 pieces of foil roughly the size of the original pastry.
  10. Butter really well, then carefully place the pastry rolls on top.
  11. Roll around the pastry very loosely, then twist up the ends. Repeat with the second roll.
  12. Place in the steamer and steam until the rolls are tight and firm, about 40 minutes.
  13. To test. Gently squeeze, and they should be full and firm if they are not leave for a few more minutes to cook.
  14. Once cooked, carefully remove from the steamer, and leave the rolls to set.
  15. Open the foil and slice it into three. Serve with hot custard, sweetened with a little Golden Syrup rather than sugar
  16. If you have any left, wrap in cling film and chill.
  17. When needed, slice cold and warm in a microwave on medium power, take care though, as the jam will burn.