Jam Roly-Poly

Jam Roly-Poly is an old-fashioned English steamed pudding which can be made with any kind of jam. Mincemeat may be substituted for jam if you prefer. Serve with Creme a la Vanille or plenty of cream.

4-6

8 oz. flour

1 teaspoon salt

2 tablespoons sugar

2 teaspoons baking powder

3 oz. shredded suet

10 to

12 tablespoons water

6 oz. raspberry jam

1 tablespoon milk

Sift the flour, salt, sugar and baking powder into a large mixing bowl. Stir in the suet. Gradually add 6 tablespoons of water to the mixture and knead lightly until the dough is light and pliable. Add more water if necessary, spoonful by spoonful, if the dough is too stiff.

On a lightly floured surface, roll out the dough to a rectangle ;j~inch thick. Spread the jam evenly over the surface, leaving a margin of about {-inch all around the edge. With a pastry brush, brush the edges with the milk.

Roll up the dough Swiss roll style, pressing the edges together to secure them. Wrap the roll loosely in greased aluminium foil, or in a piece of clean cotton cloth, making a pleat in the foil or cloth to allow for expansion.

Half-fill a steamer or large saucepan with water and place it over high heat. When the water comes to the boil, put in the pudding, reduce the heat to moderate and steam for 2 hours, replenishing the water when necessary.

Unwrap the pudd.ing and serve.

If you like, after unwrapping the jam roly-poly, it may be put in the oven, preheated to moderate 350°F (Gas Mark 4, 180°C), for 10 minutes to brown the outside.

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