Jam roly-poly pudding

27 August 2015

Serve this traditional English pudding from Mary Norwak warm with custard for a nostalgic treat.

Cooking time

40 minutes

Serves

4-6



Ingredients

  • 6 oz (150 g) self-raising flour
  • Pinch of salt
  • 3 oz (75 g) shredded suet
  • 1/4 pint (150 ml) cold water
  • 8 oz (225g) jam

The best jams to use are strawberry, raspberry, blackcurrant or plum, which contrast with the pale crust.

Method

Jam roly-poly, known as Suety Jack in the Potteries, is made with suet pastry and may be boiled or baked. Lady Jekyll, writing in 1922, recommended the use of stoneless damson or plum jam for baked suet roly-poly puddings, and certainly the bland pastry needs a dark sturdy jam as contrast. She also suggested putting the pudding on a baking tin greased on one side only, and tilting the tin inside the oven to keep the required ‘roly’ shape and prevent the spreading of the pudding.

Stir together the flour, salt and suet and mix to a firm dough with water.

Roll out to a rectangle 8 x 12 in (20 x 30 cm) and spread thickly with the jam. Roll up firmly and put onto a greased baking sheet.

Bake at 425°F/220°C/Gas Mark 7 for 40 minutes until golden brown.

This recipe is extracted from English Puddings: Sweet and Savoury by Mary Norwak, published by Grub Street.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.