Jam roly-poly

As leaves fall and temperatures drop, it’s a great time to gorge oneself on stodgy traditional British puddings. Yay to that. Love those stodgy old puds.

Here’s a jam roly-poly. Thoroughly old-school. Tasty when warm, but it does tend to set pretty solid when it goes cold – forcing you to eat it all in one sitting. Life’s pretty tough sometimes.

This recipe is from ‘Good Old-Fashioned Puddings’ by Sara Preston-Williams. It’s published by the National Trust as part of wonderful series on traditional British fare (they also do books on teatimes, preserves and a more general ‘Traditional Recipe Book’). Great stuff.

It’s basically just SR flour, suet (I used veggie suet, which is palm oil and rice flour and pretty grim nutritionally, just as grim as real beef suet. But hey, we don’t eat it every day), combined with water, then rolled out, spread with jam, and rolled up. Glazed, sprinkled with caster and baked. Then scoffed for that instant one-stone heavier-feeling. Not the greatest pic, but you get the idea.