Traditional Recipe

250g/8oz self-raising flour
pinch salt
125g/4oz shredded suet
90-120ml/6-8tbsp water
4 tbsp raspberry jam, warmed
a little milk
1 egg, beaten, and caster sugar to glaze

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.
Recipe taken from BBC Food

Modern Take

Stephan's Rhubarb and Vanilla Roly Poly

255g/9oz self-raising flour
pinch salt
125g/4½oz shredded suet
6-8 tbsp water
6 tbsp rhubarb compôte
1 vanilla pod, split
a little milk
1 egg, beaten
caster sugar, to glaze
custard, to serve

Preheat the oven to 200C/400F/Gas 6. Put the flour and salt into a bowl. Add the suet and enough water to create a soft (but not sticky) dough. Turn onto a floured board and roll out to a rectangle about 20cm x 30cm (8in x 12in).
Spoon the compôte into a small pan. Scrape the vanilla seeds from the pod into the compôte, along with the pod. Heat gently until the compôte thickens.
Spread the pastry with the warmed compôte, 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 baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar. Bake for 35-40 minutes until golden brown. Serve hot with custard.
Recipe from BBC Food


	Jam Roly Poly

		Traditional Recipe 250g/8oz self-raising flour pinch salt 125g/4oz shredded suet 90-120ml/6-8tbsp water 4 tbsp raspberry jam, warmed a little milk 1 egg, beaten, and caster sugar to glaze 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. Recipe taken from BBC Food Modern Take Stephan's Rhubarb and Vanilla Roly Poly 255g/9oz self-raising flour pinch salt 125g/4½oz shredded suet 6-8 tbsp water 6 tbsp rhubarb compôte 1 vanilla pod, split a little milk 1 egg, beaten caster sugar, to glaze custard, to serve Preheat the oven to 200C/400F/Gas 6. Put the flour and salt into a bowl. Add the suet and enough water to create a soft (but not sticky) dough. Turn onto a floured board and roll out to a rectangle about 20cm x 30cm (8in x 12in). Spoon the compôte into a small pan. Scrape the vanilla seeds from the pod into the compôte, along with the pod. Heat gently until the compôte thickens. Spread the pastry with the warmed compôte, 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 baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar. Bake for 35-40 minutes until golden brown. Serve hot with custard. Recipe from BBC Food

What is it? Jam Roly Poly is a pudding (dessert) much loved in the UK. It is often seen on school menus and in restaurants and is traditionally served with warm custard sauce. Originally it was either steamed or boiled, but most recipes now call for baking. Here is the definition from the American Heritage Dictionary 1. A short plump person or thing. 2. Chiefly British. A pudding made of jam or fruit rolled up in pastry dough and baked or steamed until soft. 3. See pill bug (sense 1)

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