Jam Roly-Poly

Method

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1. Mix the flour, suet, sugar, salt and lemon zest, then add the cold water and bring to a soft dough. Do not knead it.

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2. Roll it out on a floured surface into a rectangle about 30 by 24 cm.

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3. Warm the jam slightly with the lemon juice so it spreads easily.

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4. Spread the jam over the pastry, leaving a clear 2 cm border on every side.

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5. Brush the borders with milk and roll up loosely from a short edge, pinching the ends firmly shut.

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6. Lay it seam down on a large sheet of buttered baking paper, wrap loosely with a pleat down the middle, then wrap again in foil and twist the ends.

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7. Steam over boiling water 1 hour 45 minutes, topping up with boiling water.

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8. Unwrap, brush with milk, sprinkle with the sugar and cut into thick slices.

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Chef’s Tips

• A clear 2 cm border, or it splits and empties in the pan.
• Roll it loosely and pleat the wrapping. It needs room.
• Warm the jam first so it does not tear the pastry.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Hot custard
• Cream
• A school dining hall, ideally

Storage & Reheating

Refrigerated for 3 days. Re-steam 25 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.