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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe came from a recipe booklet called Favourite British Recipes that I got from a very sweet Recipezaar friend. The brief introduction for this recipe states that this baked suet pudding has a nice crisp, brown exterior with a soft jam-filled centre. Mincemeat, marmalade, or lemon curd are alternative fillings. Ingredients:
6 ounces self-rising flour (about 1 1/4 to 1 1/2 cups) |
3 ounces shredded suet (i used 4 tbsp vegetable oil) |
water, to mix |
5 tablespoons jam |
Directions:
1. Preheat oven to 400° or at mark 6. Grease a large ovenproof baking dish.
2. To make the suet pastry, mix the flour and suet together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough.
3. Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long. Spread a good layer of jam (warmed, if necessary) over the pastry to within 1/2 to 1 inch of the edges. Moisten the edges of the pastry, roll up carefully from a long side. Pinch the top edge to form a seal. Seal the two ends well too, to prevent jam filling from spilling out during baking.
4. Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown.
5. Serve hot or cold. To serve, cut in slices, and serve with custard.
6. Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly.
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