Myrtle’s Jam Roly-Poly Pudding
A delicious dessert, which i consider a bit of a comfort food for colder days! In the UK we have a long history of puddings: Clootie Dumpling, Spotted Dick, Trifle …. Roly Poly is one of my favourites. So much so that I included it in the first Foodies across the Pond Cookbook, The 12 Menus of Christmas.
Afterwards…a great film and cosy up! My idea of heaven. As a matter of fact, I have already watched “The Holiday”. Too early? So that’s how we do things in the Raven house.
Obviously, I use Myrtle’s chuckleberry jam. I love the tangy sharpness of this jam – it is my go to for everything and there is a reason why it received Great Taste Awards and was judged as a best new product when launched, at Ludlow Food Festival.
If chuckleberry is not your thing, I recommend using a great quality jam in this pudding, if you have time pop to your local artisan farmers market to pick some up. In fact it will make the world of difference to your pudding.
150g / 5oz self raising flour (plus a little extra for dusting the work surface)
50g (2oz) caster sugar
75g (30z) vegetable suet
Grated zest of half an unwaxed lemon
75ml / 3 oz semi skimmed milk
50g / 2oz Chuckleberry jam
40g / 1 ½ oz toasted flaked almonds (optional) – I think they are particularly good and as long as there are no allergies, would go for it! I like the crunch.
Heat oven to 190’c / 375’f / Gas mark 5
Mix together the flour, sugar, suet & lemon zest in a bowl and then gradually incorporate the milk, bring together using a knife until the mix forms a soft dough. If you have milk left, set to one side.
On a floured surface roll out your dough to a large rectangle shape (30 x 20cm). Spread the jam to within 2cm of the edge of the rolled out dough. Sprinkle over half of the almonds.
Brush the edges with some of the spare milk and roll up the dough from the short end (a little like a Swiss Roll). Pinch the ends to help stop the jam escaping and then scatter with remaining almonds.
Butter a large piece of parchment, place on a baking sheet, carefully move your Roly onto the parchment seam side down and wrap tightly with the parchment. Twist up the ends.
Bake in the oven for 45 minutes.
Meanwhile, if you are serving with custard, it is a great time to prepare it.
Stand for 5 minutes and then transfer to your serving dish. Serve with home made custard.
Furthermore, an excellent thing about this dessert is that it can be made in advance & frozen. Once wrapped, add an extra layer of foil and freeze. It can be cooked from frozen for 1 hour 15mins).