Steamed jam roly poly with jam sauce
Ingredients
- Jam roly poly -
- 225g self-raising flour
- pinch of salt
- 100g grated suet
- 200g jam (any flavour)
- Jam sauce -
- 225g jam
- 1tsp cornflour
- 150ml water
- 1tbsp lemon juice.
Details
servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 119mins
Cost Average budget
Preparation
Step 1
Roly poly - Sift together the flour & salt. Add the suet and enough cold water to bring the mixture to a dough.
Step 2
Roll out on a floured side to make a neat oblong shape, roughly 8mm thick.
Step 3
Place 200g of jam in a bowl and beat to make it easier to spread. Spread this over the rolled out suet dough, keeping away from the edges.
Step 4
Fold ends of pastry in. Roll together, like making a swiss roll. Wrap loosely in grease proof paper and tie with string.
Step 5
Place in a covered steamer over a saucepan of boiling water and steam for 2 hours.
Step 6
Jam sauce - Put 22.5g into a saucepan over a low heat. Blend 1tsp cornflour with 150ml of water and 1tbsp of lemon juice.
Step 7
Add to the jam and stir over a moderate heat until the jam has melted and the sauce becomes thicker and clear.
Step 8
When cooked, unwrap the jam roly poly, and serve with jam sauce.
Keep checking the water levels regularly to ensure it doesn't boil dry.
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