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Jam Roly Poly Recipe
|Salted butter||2 Ounce, cut in to chunks (50 Gram)|
|Self rising flour||9 Ounce (250 Gram)|
|Vanilla pod||1 , scraped|
|Shredded suet||2 Ounce (50 Gram)|
|Raspberry jam/Plum jam||4 Ounce|
|Custard||1 Cup (16 tbs)|
Calories 664 Calories from Fat 288
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 16.6 g83.2%
Trans Fat 0 g
Cholesterol 55.4 mg
Sodium 1088.2 mg45.3%
Total Carbohydrates 84 g27.9%
Dietary Fiber 0.5 g2%
Sugars 28 g
Protein 10 g19.9%
Vitamin A 7.8% Vitamin C
Calcium 23.6% Iron 11.9%
*Based on a 2000 Calorie diet
1. Preheat the oven to 180C/160C fan/gas 4.
2. Fill a roasting tin two-thirds with boiling water and place it on the bottom shelf of the oven. Ensure that there is an additional shelf above the tin with boiling water in it.
3. Tear off a 30 x 40cm sheet of foil and greaseproof paper. Place the greaseproof paper on top of the foil paper, butter it and keep it aside
4. In a food processor, pulse butter, flour and vanilla seeds till the butter disappears.
5. Empty the mixture into a mixing bowl. Mix the suet and milk together into the flour mix and combine together till a sticky dough forms. Adjust the milk till the dough feels right.
6. On a floured surface, tip out the dough and quickly pat it out into a 25 x leaving a margin of 1 cms from the edge. Roll up from the opposite side and pinch the jam-free edges together.
7. Place this roll on to the greased paper with the joined edges pointing downwards. Seal up the greaseproof paper and foil paper around the roll in a loose bundle. The roly-poly will puff during cooking and the greaseproof paper packing has to be loose to allow it to cook.
8. Place the pudding on the shelf above the tin filled with boiling water and cook for 1 hour
9. Let the pudding set for five minutes before serving.
10. Unwrap the packing and slice thickly
11. Serve with lashings of clotted cream