Nanny's Nursery Baked Jam Roly Poly Pudding |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it. And, not just for children either, but big children, especially men love this pudding with lashings of custard. This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional. Ingredients:
8 ounces self raising flour |
4 ounces shredded suet or 4 ounces grated frozen butter |
salt |
cold water, to mix |
5 -6 tablespoons jam, of your choice or 5 -6 tablespoons golden syrup |
butter, for greasing |
Directions:
1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. Grease/line a large rectangular baking tray - about 12 x 9 inches.
3. In a large bowl, mix the flour, suet and salt together.
4. Add sufficient cold water to make a pliable dough.
5. Turn the dough out onto a floured board, and knead gently.
6. Roll out the pastry into a rectangle of about 10 x 8 inches.
7. Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
8. Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
9. Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
10. Bake for about 30-35 minutes until golden brown.
11. To Steam:.
12. Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
13. To Serve:.
14. Serve hot, cut into slices and with custard or cream.
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