Jam Roly-Poly
A classic British dessert — a delicate steamed pudding with sweet raspberry jam filling. Served hot with vanilla cream sauce, it's the perfect comfort breakfast or afternoon tea.
Ingredients
- 50 g Butter
- 250 g Self-raising flour
- 1 pcs Vanilla extract
- 50 g Beef suet
- 150 ml Milk
- 100 g Raspberry jam
- Vanilla custard sauce
Instructions
- Place a deep roasting pan on the lower shelf of the oven, ensuring there is another shelf above it. Pull it out, fill it two-thirds full with boiling water from the kettle, and carefully push it back in. Preheat the oven to 180°C. Cut a large sheet of foil and parchment paper (approximately 30×40 cm), lay the parchment on top of the foil, and brush generously with butter.
- Place the butter, flour, and vanilla extract in a food processor and mix until the butter disappears. Transfer to a bowl, add the suet, pour in the milk, and knead with a knife to form an elastic dough. If necessary, add a little more milk — the consistency depends on the flour.
- Turn the dough out onto a floured surface, quickly gather it into a ball, then roll out into a square approximately 25×25 cm. Spread the jam generously over it, leaving a gap along one edge, and roll up tightly from the opposite edge. Pinch the edge without jam into the dough, and slightly pinch the ends as well. Carefully transfer to the buttered parchment seam-side down (you can use a flat baking sheet), loosely wrap in foil and parchment, then seal the edges and ends firmly — the pudding will expand significantly, so do not wrap it tightly. Place the parcel directly on the rack above the pan of hot water and steam for 60 minutes.
- Let the pudding rest for 5 minutes, then carefully unwrap the foil and parchment. Slice into thick pieces and serve hot with custard sauce.