Jam Roly-Poly
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Jam Roly-Poly or Dead Man's Leg is a traditional British dessert probably invented in the early 19th century [1]. It is a flat-rolled suet pudding, which is then spread with jam and rolled up. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve. Because of this, another nickname for the pudding was dead-man's arm. It was also known as dead man's leg. Jam Roly-Poly features in Mrs Beeton's cookery book, as Roly-Poly Jam Pudding. It is a very rich and heavy dessert which may not be suited to modern tastes. Popular with kids.
Contents |
[edit] A recipe for Jam Roly-Poly
Ingredients
- 250g/8oz self-raising flour
- Pinch salt
- 125g/4oz shredded suet
- 90-120ml/6-8tbsp water
- 6 tbsp raspberry jam, warmed
- a little milk
- 1 egg, beaten, and caster sugar to glaze
Method
- Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.
- Turn on to a floured board and roll out to a rectangle about 20x30cm/8x12in.
- Brush the pastry with the warmed jam, leaving a 1cm/½in border all round.
- Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
- Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
- Bake in the oven at 200C/400F/Gas 6 for 35-40 minutes until golden brown.
- Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.
Variation
A peeled, sliced apple may be spread over the jam before rolling up.
[edit] Alternative Recipe (Steamed)
- 200g self-raising flour
- 100g vegetable suet
- finely grated zest and juice 1 small lemon
- 1 medium egg, beaten
- 2-4 tbsp milk or water
- 200g red jam of your choice such as plum, cherry, raspberry or strawberry
- pinch salt
- custard or cream to serve.
Method
- Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
- Roll out to a rectangle about 25 x 20.5 cm/10 x 8in and spread jam to within 2.5cm/1in of the edges. Roll up starting from a short end and seal the edges well with a little water.
- Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheese cloth or a shirt sleeve to steam in (see below).
- Set in a steamer and steam for 2 hours.
Variation
A peeled, sliced apple may be spread over the jam before rolling up.
[edit] External links
- The Pudding Club - dedicated to preserving the tradition of great British puddings.
[edit] References
- Icons - Jam Roly Poly retrieved 25 August, 2006
