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Print this Recipe    Jam Roly Poly

Jam Roly-Poly

4 oz self-raising flour
pinch salt
2 oz shredded beef suet
2 to 3 tablespoons hot water
8 tablespoons jam

Sift the flour and salt into a mixing bowl. Stir in the suet, then
gradually stir in the hot water until the dough comes together and
leaves the sides of the bowl. Knead until smooth, then roll out on
a floured board to an oblong about 1/4 in. thick.

Spread half of the jam along the dough, leaving a margin round the
sides. Roll up like a Swiss roll from one of the short sides,
pinching and sealing the edges with a little water. Wrap loosely
in greased foil or a double thickness of greaseproof paper. Seal
well.

Place in the top of a steamer over rapidly boiling water and steam
for 1 1/2 to 2 hours, topping up the water level from time to time
during cooking. Just before serving the roly-poly, heat the remaining
jam in a small pan.

When the roly-poly is cooked, remove from the steamer, unwrap the
foil or greaseproof paper and transfer the pudding to a hot serving
dish. Pour over the warmed jam and serve immediately.

Yield: Serves 3 to 4

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