Jam Roly-Poly (Steamed)
Jam roly-poly is a classic British steamed pudding, a spiral of soft suet pastry wrapped around a layer of red jam. The suet gives the dough a tender, slightly rich crumb, while lemon zest and juice cut through the sweetness of the filling. Plum, cherry, raspberry or strawberry jam all work, so use whichever you have. Steaming keeps the pastry moist, and a pool of hot custard finishes it properly.
Instructions
Stir the flour, suet, salt and lemon zest together in a bowl. Add the lemon juice, beaten egg and enough milk or water to bring everything together into a firm dough.
Roll the dough out into a rectangle about 25 x 20.5 cm (10 x 8 in). Spread the jam over it, leaving a border of about 2.5 cm (1 in) around the edges.
Roll the dough up from one short end, like a log. Brush the edges with a little water and press them firmly so the jam cannot escape.
Place the roll on a sheet of well buttered foil and wrap it up, sealing the ends tightly. If you want to do it the old way, wrap it in cheesecloth instead.
Set the parcel in a steamer and steam for 2 hours. Unwrap, slice and serve with custard or cream.
Make it personal.
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